Campfire Tacos on the Double Flame Fire Pit
We will be preparing a pork tenderloin on the grill for this Mexican-inspired Campfire Taco recipe. Please read through the entire recipe before you begin, I’ve separated the ingredients out by step and there are a few things you need to prepare ahead of time. You will need the following provisions «
1 pork tenderloin
1 jar of crushed tomatillos
1 tbs cumin 2 tsp salt 2 tsp black pepper 6-8 radishes, thinly sliced ½ c boiling water ½ c raw apple cider vinegar ¼ c sugar
1 tbs salt ¼ small red cabbage, finely shredded
1 lime, juiced 2 tbs sesame oil 4 poblano or jalapeño peppers 8-10 tortillas, preferably corn 2 ripe avocados, sliced
1 Lime cut into wedges 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
Marinade: 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 marinade over night. Place the thinly sliced radishes in a glass canning jar and add the sugar & salt over on top. Evenly pour the boiling water over the radishes so that they are fully submerged. Let sit for 5min. Add the apple cider vinegar and set aside to fully cool. (this may be done the day before if you like, just seal the jar once cooled and keep in the fridge until served)
Day of: In another bowl combine the shredded cabbage, sesame oil & lime juice. Add a pinch of sea salt and massage with you hands until thoroughly combined. 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 smoke-less fire pit. Place the 1/2 tenderloin pieces with their fatty side down first and cook for 10-15 min 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 through them on and heat them up. Once your meat is cooked through, remove from the grill and let rest for a few minutes. You may slice up the charred peppers in thin strips and place them in a small bowl. Slice up the meat and set out the rest of your toppings. Build your tacos!