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.
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 <email@example.com> on May 24, 1997