It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pulled Pork Tacos With Tomatillo Salsa
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
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 pepper
2 tablespoons fresh lime juice
2 tablespoons coarsely chopped fresh cilantro
1 tablespoon olive oil
1 teaspoon honey
salt and freshly-ground black pepper to taste
directions
Prepare a wood or charcoal fire and let it burn down to embers.
For each serving, lay a portion of pork over half of the tortilla, top with potato slices, a portion 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.
To make the salsa: Combine tomatillos, onion, jalapeno, lime juice, cilantro, olive oil and honey in a bowl. Season with salt and pepper.
Serve immediately, or refrigerate, covered, for up to 1 day. Bring to room temperature before serving.
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