Last week we went camping for 3 nights. I decided to challenge myself to cooking a Mexican meal over a campfire. Now, I don't mean to say that I was going to drag my whole kitchen along with me and whip up some semi-complicated meal. All I actually did was rummage through the refrigerator and freezer, gather up most of our leftovers and easy things to pull together, and pack them in a cooler.
We have a rule about cooking when we camp: meals have to be cooked in one skillet, in a foil pouch, or a combination of the two. We can pull things like raw vegetables, salads, fruit, etc, out of the cooler to accompany a meal, but we do not spend time with knives, cutting boards, and other kitchen tools "creating" meals at the campground.
Our first night there, we had brought along some Trader Joe's Bean and Cheese Taquitos. Before leaving home Javier had made some guacamole and stored it in the cooler with the other cold foods. Dinner was so simple - muy sencilla. All we had to do was heat the taquitos in a foil pouch over the campfire, and then serve them on paper plates with a side of guacamole. Yum!
Our second night we reheated some steaks that we'd cooked only to medium rare along with some frijoles pintos, chile verde de hongos (see the last post), papas, y un chile rojo - or as it's often called in Spain and Argentina - un morrón. This was a big one, so we were able to share it between the two of us. And, even though we'd brought some whole wheat tortillas along with us, we didn't need them as the dinner was filling enough without them, and we were already using our one skillet / one foil pouch limit.
On our last day of camping, we used the flour tortillas and finished up the beans, chile verde and a few potatoes in some breakfast burritos. It was all good!
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