Playing with fire. Watching it burn. Cemented inside a mesmerized daze. Confusion and awe. Delicate fizzles stranding, rush into nothingness. A dance uninterrupted, perfectly freeform. I’m captivated by a the magic of my campfire.
Enter a cast iron. Eager to be branded. A sizzle. Volcanic bursts of oil. The tell tale sign. She speaks. “I’m ready”. Let’s cook.
Takes 30 min; Feeds you and your campfire gang
Ingredients
- 3 chicken breasts cut into short strips (or 2 beef filets approx. 2inx2inx2in)
- 3 bell peppers, sliced
- 1 yellow onion, sliced
- 2 cans sliced mushrooms
- 8 taco sized flour tortillas
- 1 cup grated cheddar cheese
- 1 cup grated colby jack cheese
- 1/3 small cabbage, sliced thinly (optional, for crunch)
- Juice of 3 limes
- Zest of 1 lime
- 2 tbsp cumin, divided
- 2 tbsp sweet paprika, divided
- 2 tbsp chili powder, divided
- 1 tbsp ground coriander seed, divided
- 2 tbsp ground garlic, divided
- 2 tbsp dried mexican oregano, divided
- Olive oil, salt and pepper
Method
Once your cast iron is scorching hot, remove from direct fire and add about 3 tbsp olive oil.
Add in chicken and half of the seasonings/herbs. Salt and pepper to your liking. Also add the lime zest and juice of 1 lime. Cook until golden on all sides ~ 8 min total. Remove chicken from pan and set aside.
(If using filet instead, coat the outside with olive oil and salt and then sear on all sides ~ approx. 1-2 min per side. Remove and let rest under foil for at least 10 min. This will yield medium rare).
Add in onions, peppers and mushrooms and season with the remaining herbs and spices. Cook until browned ~ 5 min, stirring often. Add the remaining lime juice and season with salt and pepper.
Once the vegetables are nearly done, add the chicken back in and cook for another minute. This step is optional if your filets are cooked to your liking. Taste and adjust your seasoning.
Carefully lay each of the flour tortillas on a clean grill grate for approx. 10 seconds per side, to warm through.
Dress the tortillas with cheese and fillings. Top with cabbage and a sprinkle of lime.
Serve with sour cream, guac or pico and black beans.
Going camping? What else are we making? How about Campfire Burritos? Or Spanish Fabada (Kielbasa and White Bean Stew)..Need breakfast – try my Double Butter Bourbon French Toast!
