| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Tacos, Grilling, Pork, Bar-b-q |
8 |
servings |
INGREDIENTS
| 4 |
|
Red bliss potatoes; cooked, |
|
|
; sliced 1/4" thick |
| 1 |
lb |
Pork Pull; see * Note |
| 1 |
c |
Grated Monterey Jack cheese |
| 8 |
|
White corn tortillas |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Olive oil |
|
|
Tomatillo Salsa; see * Note |
INSTRUCTIONS
* Note: See the "Pork Pull" and "Tomatillo Salsa" recipes which are
included in this collection.
Prepare a wood or charcoal fire and let it burn down to embers. For each
serving, lay 1 1/2 ounces of pork over half of the tortilla, top with
potato slices, 1/8 cup of cheese and season to taste with salt and pepper.
Fold over the tortilla and brush with olive oil. Grill for 3 minutes on
each side, or until crispy and cheese has melted. Serve with Tomatillo
Salsa. This recipe yields 8 servings.
Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From
the TV FOOD NETWORK - (Show # GR-3614 )
Recipe by: Bobby Flay and Jack McDavid
Converted by MM_Buster v2.0l.
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”