Sherry vinegar Enchilada Plate

Method

1. Gather and prep everything first: corn tortillas, lime, cilantro and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Turn the heat up, add the enchilada, 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. Taste and adjust, then finish with cracked black pepper right before serving.
6. Serve warm, ideally with something to soak up the sauce.