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Pulled Pork Tacos with Tomatillo Salsa(Gc) Recipe

	Category	Mexican Recipes
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Ingredients And Procedures

4 red bliss potatoes -- cooked

--slice 1/4-inch thick 1 pound pulled bbq pork

1 cup grated monterey jack cheese

8 white corn tortillas

salt and freshly ground pepper olive oil --tomatillo salsa-- 8 medium husked tomatillos -- coarsely chopped

1 tablespoon finely diced red onion

1/2 tablespoon minced jalapeno

2 tablespoons fresh lime juice

2 tablespoons coarsely chopped cilantro

1 tablespoon olive oil

1 teaspoon honey

salt and freshly ground pepper

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.

By Gail Shermeyer <4paws@netrax.net> on May 24, 1997

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<h1>Pulled Pork Tacos with Tomatillo Salsa(Gc)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>4 red bliss potatoes -- cooked <P>--slice 1/4-inch thick 1 pound pulled bbq pork <P>1 cup grated monterey jack cheese <P>8 white corn tortillas <P>salt and freshly ground pepper olive oil --tomatillo salsa-- 8 medium husked tomatillos -- coarsely chopped <P>1 tablespoon finely diced red onion <P>1/2 tablespoon minced jalapeno <P>2 tablespoons fresh lime juice <P>2 tablespoons coarsely chopped cilantro <P>1 tablespoon olive oil <P>1 teaspoon honey <P>salt and freshly ground pepper <P>Prepare a wood or charcoal fire and let it burn down to embers. <P>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. <P><P>TOMATILLO SALSA <P>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. <P><P>By Gail Shermeyer <4paws@netrax.net> on May 24, 1997 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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