Toasted Piedmont Chile Verde

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 fennel bulb 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. Fold in the kosher salt and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with a drizzle of olive oil right before serving.
6. Plate it up while hot and pass extra at the table.