This week we took our inaugural camping trip to a little lake just north of Chelan, WA. The idea was to de-winterize peg leg Sue (the newest member of our family – our HS 750 Palomino truck camper) and make sure she’s up to the challenge of further, windier and bumpier adventures this summer.
As you may or may not know, camping season is April – October, unless you are a badass and care to ‘camp’ in the frigid temperatures on either shoulder of that period – which we are very adamantly – not. Those months are reserved for Airbnb’s and the like, just as God intended.
Anyway..
I love campfire cooking. I love campfires. They are hands down, blazing hot the most integral part of a vernal equinox trip. They brew morning cinnamon clad french presses. They are the cornerstone for family laughter, bonding and tales that last long into the night. And those brilliant, feverous flames transform food into aromas something other worldly. There is just something different about the taste of a wood fired fare.
This trip, with daylight settling long into the 8 o’clock hour, I was braced for some sunset favorites, and I’m prepped to share with you.
These were so good, I made them twice – with different innards (chicken & beef). So choose wisely.
Takes 30 min; Makes 4 large burritos
Ingredients for Burritos
- 1 lb ground beef (80/20) or 2 chicken breasts, cut in strips
- 4 flour burrito tortillas
- 1/2 poblano pepper, sliced
- 1/3 red cabbage, sliced
- 1/3 small red onion, shaved or sliced very thinly
- 1/3 can black beans (optional)
- 1 avocado, sliced and divided into 4ths
- 4 slices pepperjack or cheddar cheese
- 1 tbsp dried oregano
- 2 tbsp sweet paprika
- About 1/3 cup shredded purple cabbage
- 2 tsp cumin (if using chicken)
- 1/2 tsp ground cinnamon (if using beef)
- 2 limes, juiced
- EVOO, Salt, Pepper
- Sour cream, salsa to serve
Method
Place your wide lipped cast iron or dutch oven on a cooking grate, over campfire flames. Once hot add a few glugs of olive oil and your protein in. If using beef; season with salt, pepper, paprika, oregano, lime juice and cinnamon and cook thoroughly.
If you are using chicken, season with salt, pepper, paprika, oregano, lime and cumin (and omit the cinnamon.)
Both chicken and beef will take about 8-10 min, depending on the heat of your fire. Watch and stir often.
Remove meat and set aside.
Reserve the fat and add a bit more oil if needed. Add poblano and cook for 2-3 min.
Over individual foil sheets, lay out your tortillas.
Top with protein, cheese, raw onion, poblano, cabbage avocado and black beans. Roll the tortillas tightly and wrap the foil tightly around your bundles.
Place the burritos seam side down on cooking grate, not over direct flames. Cook for about 6 min, turning so all sides get warm and innards get oozy.
Carefully open and top with salsa, jalapeños, sour cream, etc!
Need more campfire cooking inspiration??
- Campfire Double Butter Bourbon French Toast
- Spanish Style Fabada with Kielbasa and Gigante Beans
- Open Flame Philly Cheesesteaks
