Maple bourbon Enchilada Bowl

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 enchilada and let it pan-seared, undisturbed, so it takes on real color before you stir.
4. Stir in the lime along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the crushed tomatoes and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a squeeze of lemon and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.