Southwestern Recipes
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 jalapeño
- 2 tablespoons fresh lime juice
- 2 tablespoons coarsely chopped cilantro
- 1 tablespoon olive oil
- 1 teaspoon honey
- Salt and freshly-ground pepper
Instructions
Tacos
- 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
- Combine tomatillos, onion, jalapeño, 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.