16 ounces lamb or grilled lamb scraps
–porterhouse trims from previous recipe red chile marinade –recipe follows 1 cup grated monterey jack cheese
1 cup grated white cheddar cheese
1 large red onion — sliced thin
–and grilled 4 tablespoons fresh mint chiffonade
8 yellow corn tortillas
salt and freshly ground pepper olive oil
Prepare a wood or charcoal grill and let it burn down to embers. Marinate lamb in red chile marinade for 1 hour. Grill the lamb for 3 minutes on each side. Cut into 24 slices. For each serving lay four slices of lamb over 1/2 of the tortilla, sprinkle with 1/4 cup of cheese. Top with grilled onions and mint. 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 the cheese has melted.
Serve with Tomato Salsa (recipe follows).
Busted by Gail Shermeyer <4paws@netrax.net> on Jun 22, 1997