Sunday Birria with wild honey

Method

1. Start by prepping your corn tortillas, lime, cilantro so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the fennel bulb and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the birria and let it sunday, undisturbed, so it takes on real color before you stir.
4. Fold in the mozzarella and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with flaky sea salt and a final crack of pepper.
6. Plate it up while hot and pass extra at the table.