Over the Fire Tacos
For today's installment of recipes on a smokeless fire pit, we'll be preparing a pork tenderloin on the grill for Mexican-inspired campfire tacos.
PRO TIP: You'll want to read through the entire recipe before you begin, we separated the ingredients out by step and there are a few things you'll need to prepare ahead of time.
You Will Need:
1 pork tenderloin
1 jar of crushed tomatillos
1 Tbsp. cumin
2 tsp salt
2 tsp black pepper
6-8 radishes, thinly sliced
½ cup boiling water
½ cup raw apple cider vinegar
¼ cup sugar
1 Tbsp. salt
¼ small red cabbage, finely shredded
1 lime, juiced
2 Tbsp. sesame oil
4 poblano or jalapeño peppers
8-10 tortillas, preferably corn
2 ripe avocados, sliced
1 lime cut into wedges
1 cup whole Greek yogurt
2 garlic cloves, finely chopped & lightly sautéed
1 tsp of cumin
1 small bunch of cilantro, finely chopped
1 tsp salt
We will begin by cutting the tenderloin in half, lengthwise. Combine the cumin, salt and black pepper, then rub the meat down, making sure to cover all surface areas.
Place in a container or ziplock bag and pour the crushed tomatillos over the top. The meat should be submerged in the green juiciness. Place in the fridge to marinate over night.
Place the thinly sliced radishes in a glass canning jar and add the sugar & salt on top. Evenly pour the boiling water over the radishes so that they are fully submerged. Let them sit for 5 minutes. Add the apple cider vinegar and set aside to fully cool. This may be done the day before, if you prefer - just seal the jar once cooled and keep in the fridge until served.
In another bowl, combine the shredded cabbage, sesame oil & lime juice. Add a pinch of sea salt and mix with your hands. Next, combine the yogurt, garlic, cilantro, cumin & salt in a small bowl and set aside to await the finished campfire taco.
On the Grill
Of course, to make a campfire taco you will need a campfire! Ideally you want to begin when there is still a fair amount of flame on your Breeo® smokeless fire pit.
Place the 1/2 tenderloin pieces with their fatty side down first and cook for 10-15 minutes depending on the size of your piece of meat. Then turn over and cook on the other side.
The fire should have died down some by now and you should be mostly cooking over hot coals. At this same time you may add the poblano/jalapeño peppers. The poblano pepper is a milder flavor, but if you like some spiciness in your tacos I would recommend the jalapeños. If you are using raw tortillas, you may add them to the grill at this time, otherwise wait until the last five minutes to toss them on and heat them up.
Once your meat is cooked through, remove from the grill and let it rest for a few minutes. You may slice up the charred peppers in thin strips and place them in a small bowl.
Finally you'll slice up the meat, set out the rest of your toppings and build your tacos!