| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pork |
8 |
Servings |
INGREDIENTS
| 4 |
|
Red bliss potatoes, cooked and slice 1/4-inch thick |
| 1 |
lb |
Pulled BBQ pork |
| 1 |
c |
Grated Monterey Jack cheese |
| 8 |
|
White corn tortillas |
|
|
Salt and freshly ground pepper |
|
|
Olive oil |
| 8 |
md |
Tomatillos, husked and coarsely chopped |
| 1 |
tb |
Finely diced red onion |
| 1/2 |
tb |
Minced jalapeno |
| 2 |
tb |
Fresh lime juice |
| 2 |
tb |
Coarsely chopped cilantro |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Honey |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
TOMATILLO SALSA
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, 1/4 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.
TOMATILLO SALSA: Combine the tomatillos, onion, jalapeno, lime juice,
cilantro, olive oil and honey in a bowl. Season with salt and pepper.
Refrigerate covered, for up to 1 day. Bring to room temperature before
serving. Posted to MM-Recipes Digest V4 #148 by "Vince & Juley Roberts"
<vince@bellsouth.net> on May 28, 1997
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