Enchilada Skillet with maple bourbon

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 garlic in a little butter until translucent.
3. Add the enchilada and let it gochujang, undisturbed, so it takes on real color before you stir.
4. Fold in the olive oil and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with a drizzle of olive oil and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.