• 6 dried ancho chile, stemmed, seeded, and torn into large
  • 2 cups water, very hot
  • 1 medium onion, cut into quarters
  • 1 cup onion, finely chopped
  • 4 cloves garlic, coarsely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon pepper, plus more for seasoning
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 2 pork tenderloin, (about 2 pounds total)
  • 1 cup fresh cilantro, coarsely chopped
  • 8 corn tortillas
  • 2 limes, cut in half
  • hot pepper sauce, for serving

At home- Soak the ancho chiles in the hot water until they soften, about 1 hour. You may need to weigh the chiles down with a small plate so they will be fully submerged.

Transfer the chiles and 1 cup of the soaking liquid to a blender along with the quartered onion, garlic, oregano, 1 teaspoon of salt, 1/2 teaspoon pepper, cumin and cloves and purée until smooth. Transfer the mixture into a bowl.

Season the pork tenderloins with salt and pepper and then cover them with half of the chile purée, reserving the other half for later. Transfer the coated pork tenderloins to a sealable container and refrigerate until you are ready to pack, at least 1 hour or up to 6 hours.

In a small, sealable container, mix together the chopped onion and cilantro and refrigerate until ready to pack.

At the tailgate- Prepare coals for a medium-hot fire. While the coals are heating, combine the cilantro and chopped onion in a small serving bowl and set aside. When the coals are ready, grill the tenderloins until they are almost entirely cooked through, with just the smallest hint of pink in the center, about 20 minutes, turning every few minutes to brown them evenly.

Remove the tenderloins from the grill and let them rest for 5 minutes. While they are resting, cover the grill with tortillas, cooking them until they soften and just start to show some brown spots, about 1 minute per side. Stack the hot tortillas on a plate under a clean kitchen cloth.

Cut the pork into 1/2-inch slices and transfer to a bowl. Add the remaining chile purée and toss the pork slices in it. Squeeze one of the limes over the pork. Squeeze the other one into the onion-cilantro mixture.
To assemble the tacos, have people put some sliced pork and a tablespoon of the onion-cilantro mixture in a tortilla. Top with some hot sauce, fold, and eat.

Makes 8 tacos.

Recipe courtesy of Bob Sloan and adapted from The Tailgating Cookbook

Cheer on your favorite team after having a tailgate party featuring grilled tacos. Do most of the preparation at home so you can enjoy the pregame party. Recipe courtesy of Bob Sloan and adapted from The Tailgating Cookbook

Calories: 243 calories

Protein: 28 grams

Fat: 6 grams

Sodium: 398 milligrams

Cholesterol: 75 milligrams

Saturated Fat: 2 grams

Carbohydrates: 23 grams

Fiber: 5 grams