camping recipes
story: gabaccia moreno
As a Mexican, I find it really difficult to recreate without bringing Mexican flavors to it. Since I’ve learned how much of the American culture is enamored with Mexican food too (it must be that good, not just me being biased) I wanted to share with you all 2 of my all-time favorite recipes for camping. By no means are these the most “traditional” but they are 2 of the easiest to make and also the simplest to adapt to any dietary habits and restrictions. Both can also be used for breakfast lunch or dinner depending on your personal preference and the kind of protein you choose for them. Give them a try and let me know your thoughts amigxs! P.S. I’m not going to give you quantities for any ingredients, because it really depends on your taste. Also, consider ingredients are recommended but by no means exhaustive or “mandatory.” Except for the tortilla part, that’s pretty much what gives each recipe its name.
As a Mexican, I find it really difficult to recreate without bringing Mexican flavors to it. Since I’ve learned how much of the American culture is enamored with Mexican food too (it must be that good, not just me being biased) I wanted to share with you all 2 of my all-time favorite recipes for camping. By no means are these the most “traditional” but they are 2 of the easiest to make and also the simplest to adapt to any dietary habits and restrictions. Both can also be used for breakfast lunch or dinner depending on your personal preference and the kind of protein you choose for them. Give them a try and let me know your thoughts amigxs! P.S. I’m not going to give you quantities for any ingredients, because it really depends on your taste. Also, consider ingredients are recommended but by no means exhaustive or “mandatory.” Except for the tortilla part, that’s pretty much what gives each recipe its name.
breakfast chilaquiles (Chee-lah-kee-las)
You'll need:
- Tortilla chips
- Green or red salsa (or both!), Herdez makes good ones.
- Eggs
- Minced raw onions (I like red onions, but any onions will work)
- Cheese
- Sour cream
- Avocado slices
- Salt and pepper to taste. (I normally go with lemon pepper)
- A pan or skillet
- Place a bed of tortilla chips on a plate or bowl.
- Cook your eggs however you like them. I prefer them scrambled, but the yolk does add some flavor to the dish if you choose to go sunny side up. Once cooked, set them on top of the tortilla chips. Season to taste.
- Warm-up the salsa to your liking.
- Dump the salsa on the eggs and tortilla chips. How much salsa you add is up to you.
- Top with cheese, sour cream, avocado slices, and chopped raw onions.
tacos de fajitas (fah-hit-as)
You'll need:
- Corn or Flour Tortillas
- Your favorite salsa, I recommend you try one of the “Cremosas” from Herdez
- Strips of bell peppers
- Strips of poblano peppers
- Strips of onion (I like red onions, but any onions will work)
- Cheese
- Avocado slices
- Cooking oil
- Salt and pepper to taste. (I normally go with lemon pepper)
- A pan or skillet.
- If you only have one skillet/pan do this first: Cook or warm up your tortillas, wrap them in a cloth or “tortillero” so they stay warm.
- Allow a bit of cooking oil to warm up on the skillet.
- Add the fajitas (strips of bell peppers, poblano peppers, and onions) to the skillet. Let them cook to taste. For crunchy tacos, it will take only a couple of minutes. For a more caramelized texture and flavor, let the ingredients soften until they look thinner and almost gooey. Season to taste.
- Serve the fajitas on top of tortillas.
- Top with cheese, salsa, and avocado slices to your liking.