Garden Chile Verde Plate

Method

1. Gather and prep everything first: corn tortillas, lime, cilantro and set within reach of the stove.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the leeks and cook until soft and fragrant, about 4 to 5 minutes.
3. Turn the heat up, add the chile verde, and cook until deeply browned and aromatic.
4. Stir in the yellow onion along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Off the heat, brighten it up with a knob of butter and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.