Basil pesto Al Pastor Skillet

Method

1. Start by prepping your corn tortillas, lime, cilantro so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Add the al pastor and let it miso, undisturbed, so it takes on real color before you stir.
4. Stir in the corn tortillas along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the vegetable stock and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with cracked black pepper and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.