Pulled Pork Tacos with Tomatillo Salsa4 red potatoes, cooked and sliced 1/4-inch thick 1 pound pulled barbecue pork 1 cup grated Monterey jack cheese 8 white corn tortillas Salt and freshly-ground pepper Olive oil 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 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 8 medium tomatillos, husked and coarsely chopped 1 tablespoon finely diced red onion 1/2 tablespoon minced jalape?o 2 tablespoons fresh lime juice 2 tablespoons coarsely chopped cilantro 1 tablespoon olive oil 1 teaspoon honey Salt and freshly-ground pepper Combine tomatillos, onion, jalape?o, 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. |