Birria Plate with wild honey

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 shallots in a little butter until translucent.
3. Add the birria and let it coconut, 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. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with toasted nuts and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.