Campfire Tacos
Simple Tacos made while camping. It showcases that you can do other things than steak and potato when camping.
Servings: 2
Ingredients
Tacos
- 2 cup masa harina
- 1.5 cup warm water
- 1 tsp salt
Filling
- 3 chicken thighs - skinless, boneless
- 3 green onion
- 1 bell pepper
- 1 white or red onion, small
- 1 jalapeno pepper optional
- 5 sprigs cliantro
- 2 tbs sour cream optional
Instructions
Tacos
- Mix the masa harina with the salt and add hot water until you can form a stiff dough. You want it about the consistency of playdoh. Form 1 1/2 inch balls and let sit for a few minutes. In the meantime grab a piece of parchment paper to line your taco press. You can roll them out if you don't have a taco press, although if you're doing tacos frequently the investment quickly pays off.
- Heat a cast iron skillet to medium high heat. Do not oil the skillet. Press a ball into a tortilla and toss it into the skillet. The cooking process is quick, after 30 seconds to a minute turn your tortilla. It should have a few black blisters - if not, bake a little longer. Once both sides have nice little blisters place in a basket lined with a towel and cover. Proceed with the next tortilla.Tip: if you have a cast iron griddle, you can work quicker by cooking several tortillas at the same time.
Filling
- Chop all the vegetables into thin strips or pieces, whichever you like better. Of course you can use different vegetables, for example cabbage works really well in tacos if you slice it thinly and dress it with lime juice and cilantro.
- Once done with fresh ingredients, chop the chicken thighs into small pieces. Preheat a pan and add a dash of oil. Sear the chicken until fully cooked, season with a mexican spice mix or simply use salt and pepper.
- Combine cooked meat and vegetables on a tortilla and enjoy.