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