Pulled Pork Tacos with Tomatillo Salsa

These pulled pork tacos are actually quesadilla-taco hybrids, folded corn tortillas packed with pulled pork, sliced potatoes, and melting Monterey Jack, then grilled until the outside crisps and the cheese inside turns molten. A bright tomatillo salsa finishes each one with a sharp, citrusy counterpunch that cuts through the smoky richness.

The folded-grill method is what makes these work. Laying the filling on half the tortilla and folding it over creates a compact crescent that crisps evenly on both sides, while the folded seam seals in the cheese. Brushing the outside with olive oil accelerates browning. Three minutes per side is enough. Any longer and the tortilla turns brittle and the cheese runs out. The tomatillo salsa is assembly-line simple: husked tomatillos, red onion, minced jalapeño, lime, cilantro, and a teaspoon of honey blend raw for a zippy fresh salsa.

Chef Tips

• Warm the corn tortillas briefly before filling so they fold without cracking. A dry skillet for 15 seconds per side does the job.
• Slice the potatoes thin (about ⅛ inch). Thick slices won’t heat through during the quick grill.
• Use pre-made pulled pork from your last BBQ, or grab a tub from the grocery store for a fast weeknight meal.
• Make the salsa ahead. A 30-minute rest mellows the raw onion and lets the flavors meld.

Variations

• Swap pulled pork for shredded chicken, carnitas, or jackfruit for a vegetarian version.
• Add pickled red onions or thinly sliced radish on top for crunch and color.
• Finish with crumbled cotija cheese and a drizzle of Mexican crema for extra decadence.