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. 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 <4paws@netrax.net> on May 24, 1997
| 
