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Campfire Carnitas Tacos

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Karen Harris

Blog Name

Savoury Table

Campfire Carnitas Tacos


Tender carnitas, fresh vegetables and tangy olives make your next camp out a gourmet event.

Serves 6

10 Minutes

20 Minutes

  • 1 tablespoon oil, melted butter or best of all, bacon drippings
  • 1 package Del Real Food Carnitas, removed from packaging and broken up into small pieces
  • 1 large red potato, cooked or parboiled and chopped (drained, canned potatoes can also be used)
  • 1 large ripe tomato, diced
  • ½ cup green olives with 2 tablespoons olive juice
  • Non-stick cooking spray for vegetables
  • 1 small red onion, sliced into 1/2” thick slices across
  • 1 poblano pepper
  • 1 small bunch green onions
  • 8 taco size flour tortillas
  • Garnishes: Sour cream, sweet corn, grated cheese, salsa, smashed or sliced avocado

Preheat an outdoor grill to high. Place oil in a 10” cast iron skillet. Add carnitas, potatoes, tomato and olives and juice. Place over hot, open flame or coals. Stir occasionally. Spray remaining vegetables with non-stick cooking spray and place over flame or coals. Cook (turning once) until they begin to soften and have grill marks. Remove, slice poblano and keep warm. Place tortillas in a single layer over hot coals just long enough to warm and have light grill marks on both sides. Place in a foil packet or between 2 dinner plates to keep warm. Once all ingredients are warm, serve carnitas in tortillas with desired garnishes. Serves 6