Pulled Pork Tacos with Tomatillo Salsa

Ingredients

Tacos

• 4 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

Tomatillo Salsa

• 8 medium tomatillos, husked and 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
  

Instructions

1. Tacos: Prepare a wood or charcoal fire and let it burn down to embers.
2. 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.
3. Fold over tortilla and brush with olive oil.
4. Grill for 3 minutes on each side, or until crispy and cheese has melted.
5. Serve with tomatillo Salsa.
6. Tomatillo Salsa: Combine tomatillos, onion, jalapeno, lime juice, cilantro, olive oil and honey in a bowl.
7. Season with salt and pepper.
8. Refrigerate, covered, for up to 1 day.
9. Bring to room temperature before serving.

SOUTHWESTERN RECIPES