Chile Verde Plate with preserved lemon

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 fennel bulb in a little butter until translucent.
3. Add the chile verde and let it baked, undisturbed, so it takes on real color before you stir.
4. Fold in the corn tortillas and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with a spoonful of yogurt right before serving.
6. Plate it up while hot and pass extra at the table.