Pulled Pork Tacos With Tomatillo Salsa Recipe - Cooking Index
|4||Red bliss potatoes - cooked, sliced 1/4" thick|
|1 lb||454g / 16oz||Pork Pull - see * Note|
|1 cup||146g / 5.1oz||Grated Monterey Jack cheese|
|8||White corn tortillas|
|Salt - to taste|
|Freshly-ground black pepper - to taste|
|Tomatillo Salsa - see * Note|
* Note: See the "Pork Pull" and "Tomatillo Salsa" recipes which are included in this collection.
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, 1/8 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.
This recipe yields 8 servings.
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid - From the TV FOOD NETWORK - (Show # GR-3614 broadcast 08-19-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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