If you are celebrating Cinco de Mayo in the great outdoors, you’ll need to fuel your fun. But campfire dinners don’t need to be an impossibly orange blob of dehydrated mac and cheese or a gloopy ‘just add water’ mystery dinner. You should be eating like king and enjoying delicious Mexican campfire meals that make memories and taste so much better when enjoyed with friends.
Camping Breakfast Burrito
- 4 Eggs
- 4 Tbsp. oil
- 1 Avocado (sliced)
- 1 Onion sliced
- 1 Chorizo sausage (thinly sliced)
- Salt and pepper to taste
- 4 Burritos
Break eggs into a bowl and whisk. Set aside. Heat 2 Tbsp. of oil in a pan and gently fry the onions until translucent. Add the chorizo and salt and pepper to taste. Fry for 2 minutes. Spoon chorizo mixture onto the burritos. Put the pan back on the coals or charcoal grill and add the two remaining tablespoons of oil and scramble eggs. Arrange on the burritos with the sliced avocado and BAM! You’ve got yourself a badass breakfast burrito.
Tips: If you are making this dish in the first couple of days of your trip, add cheese and salsa. Add chili flakes or hot sauce for a little spice. For a vegetarian option, omit the chorizo and substitute fried tofu. If you are making this dish on the last few days of your trip, pack an avocado that isn’t ripe so it can ripen while you travel or substitute this for salsa.
- 4 Tortillas
- Can of salsa
- Grated Cheese
Place the tortillas on a grill over medium coals. Turn them regularly until they are brown and crispy. Break the tortillas into pieces and place in a skillet or on a sheet of foil. Layer the salsa over the top and sprinkle the cheese over the salsa. If you are cooking in the skillet, using the lid will help the cheese to melt. If you are using foil, tent the foil over the top. You can add extra toppings like refried beans, peppers, guacamole or sour cream.
Tip: If you are making nachos after the first two days, take a bock of frozen cheese so it lasts longer. Use a knife to cut the cheese (insert appropriate joke about cutting the cheese) into very thin slices.
Campfire Pita Fajitas Toasties
- 1 lb. (450g) boneless chicken breast cut into strips
- 2 tbsp. corn flour
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1/4 tsp. chili powder
- plastic bag
- 2 cloves of garlic, crushed
- 2 tbsp. oil
- 1 red bell pepper
- ½ red onion finely chopped
- 1 tomato finely chopped
- 1 cup grated cheese
- 4 pita breads
Mix the corn flour, cumin, paprika and chili powder in the plastic bag. Toss in the chicken strips and shake the bag until the chicken is coated. In a frying pan, heat the oil and fry chicken strips until browned. Wash out the plastic bag with soap and water.
While your chicken is cooking, place the red pepper directly on the coals or on the flame of a gas cooking stove. Turn gently and allow the skin to blister and blacken all the way around. Now throw that sucker into the plastic bag you used for the chicken. Close the plastic bag and let the pepper sweat. Remove the bell pepper, peel off the blackened skin and slice.
Cut your pita pockets in half and place one half on your grill. Spread the onion and tomato, chicken and bell pepper on the pita and top with cheese. Place the top of the pita back on and close the grill. Place over the fire and grill until the pita turns a golden brown.
Notes: Mix the corn flour, cumin, paprika and chili pepper in a plastic bag before you leave so that it’s easier to transport. If you are using a thin plastic bag, ensure that the pepper isn’t hot enough to burn right through it. Too much trouble for the bell pepper? No problem; just slice the raw pepper and throw it on. Of course it’s not going to taste as awesome… just saying.
Backwoods Camping Tacos
- 2 Tbsp. oil
- 1 lb. Ground beef
- Taco spice
- 2 Tomatoes (chopped)
- 1 Small onion (chopped)
- 1 Avocado (sliced)
- Taco shells
Heat the oil in a skillet over a medium heat. Brown ground beef, add taco spice and cook for two minutes. Build your tacos by adding beef, tomatoes, onion, cheese and avocado. Wrap tacos in foil and place them on the grill for 2 minutes on each side to melt cheese.
Note: Use soya mince for a vegetarian option or if you are cooking this meal after the first two days of your trip. You may need to omit the cheese as well and be sure to pack an unripe avocado which can ripen over the first couple of days.
Campfire Baked Avocado
- 2 avocados
- chili flakes
- 1 medium tomato (finely chopped)
- 1 medium onion (finely chopped)
- feta cheese (optional)
Cut the avocado in half and remove the pit. Use a spoon to scrape a little of the avocado out to make a bigger space to hold the filling. Mix the avocado you just removed in a separate bowl with the salt, pepper, chili, tomato and onion. Spoon into the avocado and top with feta cheese. Wrap in foil (shiny side in) and place over hot coals for 15-20 minutes until the avocado begins to brown.
Notes: If you are making this meal in after the first two days of your trip, omit the cheese. Tent the foil over the top of the avocado if you are using cheese to prevent it from sticking.
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