What do you get if you cross a campfire cooking enthusiast with a suburban Canadian stuck at home during a pandemic craving some southern-spiced fare?
Maybe …you get an experimental campfire taco recipe.
After grilling up the vegetable platter that would become a fire-roasted homemade salsa, I kept the fire stoked for some marinated flank steak that served for some makeshift pseudo-barbacoa filling for my Saturday supper plans.
1 little lime juiced
1 medium lemon juiced
6 glugs of olive oil
1 dollop of salt
1 nudge of ground chipotle chiles
I mixed all that together in a bowl, emulsifying the oils with the citrus, and poured it over the steak to marinate.
The meat and marinade rested for a ninety minutes before I got down to the business of cooking it low and slow over a bed of campfire coals.
The result was delicious.
The meat was seasoned enough as to not overpower the flavours of the salsa or roasted peppers I’d added, but held its own sliced thin and wrapped into toasted shells.
Next time I may go with a thinner cut of meat as bringing up the internal temperature over the hot campfire coals left a bit of a drier, chewier crust to form on the outside.
And folks who like spicy food will definitely want to amp up the pepper or chili quantity in their own version.
All ’round, not a bad Mexican-style substitute for a Canadian backyard lockdown, and a taco recipe I will be building on and from as the summer rolls on.