Mexican Style Easy Campfire Recipes

Fire up the barbecue or campfire for a traditional Mexican feast using simple, no fuss ingredients.

Mexican street corn

TOTAL TIME: 20 minutes

Serves: 4

Ingredients:

• Knob of butter
• 1 tsp chilli powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp brown sugar
• 4 corn cobs, husked and cut in half
• Spray olive oil
• 6 lime wedges and chilli flakes

Method:

1. Preheat the skillet over the fire and add a knob of butter.
2. In a small bowl, combine chilli, paprika, salt and sugar.
3. Rub the corn cobs with spices and place on the skillet. Spray corn with olive oil.
4. Cook corn until lightly browned on all sides, around 12 minutes.
5. Serve with a sprinkle of chilli flakes and spritz with lime juice.

Chilaquiles

TOTAL TIME: 45 minutes

Serves: 4

Ingredients:

• 1/4 cup olive oil, for frying chips
• 12 corn tortillas, cut into 8 wedges each
• 2 tsp olive oil
• 1 tin chopped tomatoes
• 1/2 large onion, chopped
• Jalapenos (One fresh, or in the jar. Chopped, to taste).
• 2 cloves garlic, chopped
• 1 cup chicken stock
• Salt
• 1 avocado, chopped
• Goat’s milk cheese or a sharp cheddar, crumbled
• 2 eggs, fried

Method:

1. Heat 1/4 cup olive oil in a large skillet over a medium-high heat on the fire and fry the tortilla wedges, flipping both sides until lightly brown and crisp. Drain on a paper towel and set aside.
2. Add 2 teaspoons of oil to the skillet, then add tinned tomatoes, onion, jalapenos, garlic and 1 cup of chicken stock. Cook for 5-10 minutes until thickened. Season with salt.
3. Add the tortilla chips and stir carefully to coat the chips and cook until heated through.
4. Serve warm, garnished with chopped avocado, cheese and 2 fried eggs.

Torrejas Mexican toast

TOTAL TIME: 40 minutes

Serves: 4

Ingredients:

• 350g brown sugar
• 1 cinnamon stick
• 1 cup water
• 10 thick slices of bread
• 3 eggs
• Salt
• 2 cups olive oil, for frying
• 1 1/2 cups milk

Method:

1. Place the brown sugar, cinnamon stick and water into a saucepan and cook over low heat.
2. Lightly toast the bread on a skillet and set aside.
3. While the syrup is cooking, separate the egg whites and add them to a large mixing bowl with a pinch of salt. Set the egg yolks aside in a small bowl.
4. Beat egg whites with a handheld mixer (or electric) until it forms peaks and slowly add each egg yolk while still beating – around 1-2 minutes until the egg yolks are mixed in.
5. Place oil in the skillet on medium-high heat while preparing the toast.
6. Pour milk into a medium bowl and dip one piece of toast into the milk, then dip the toast into the egg mix, coating well.
7. Fry the toast in the skillet until golden brown on each side. Repeat with the rest of the toast.
8. Serve with the syrup drizzled over the top.

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