Here’s your recipe thread, @cyure. I decided to make the title related to the vehicles, but I don’t think the contents have to be.
We’re going camping this weekend. So, we are having camping have tacos.
Camping Tacos with soft flour tortillas
Taco seasoning (makes a lot more than you’ll use in this recipe):
6 Tbsp smoked paprika (a lot of people mistakenly believe paprika is spicy—it is not, but it is yummy)
4 Tbsp onion powder
4 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp lemon pepper
1 Tbsp ground cumin
1 Tbsp dried powdered parsley or cilantro
1 Tbsp dried oregano
1/2 tsp chili powder (more if you like it spicy)
1/2 tsp cayenne powder (more if you like it spicy)
Mix the dry ingredients before you leave home. Put this in an airtight container. Pack with the rest of your camp kitchen.
Taco meat
1 pound ground meat or sofritas. The meat should be no more than about 85% lean.
2-4 cloves fresh garlic crushed or finely chopped
1 small red onion, diced
2 Tbsp olive oil or similar oil
1 lime cut into quarters
Your favorite salsa
Your favorite cheese and other toppings
If you want rice and, or beans, those are additional recipes
Make sure there’s power to the frunk outlets
Plug in your induction cooktop to the frunk outlet.
Place cast iron skillet on induction cooktop. Set cooktop to high.
After a minute or so, you should be able to feel the heat radiating off the skillet when you hold your hand about 4 inches from the pan
Put the olive oil into the pan
Lower the heat to medium
Add the diced onions
Stir for a couple of minutes
Add ground meat or sofritas
Cook until just beginning to brown
Add the crushed garlic
Cook for another minute
Add 1-2 Tbsp of the taco seasoning
Cover
Cook, stirring occasionally until done.
While the meat is cooking, put a second skillet on the other induction element and turn to medium heat. Wrap your tortillas in a nearly-dry damp paper towel put into the pan and cover, heat for a couple of minutes
When the meat is done, remove both skillets from the heat.
Turn off the cooktop
We’re going camping this weekend. So, we are having camping have tacos.
Camping Tacos with soft flour tortillas
Taco seasoning (makes a lot more than you’ll use in this recipe):
6 Tbsp smoked paprika (a lot of people mistakenly believe paprika is spicy—it is not, but it is yummy)
4 Tbsp onion powder
4 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp lemon pepper
1 Tbsp ground cumin
1 Tbsp dried powdered parsley or cilantro
1 Tbsp dried oregano
1/2 tsp chili powder (more if you like it spicy)
1/2 tsp cayenne powder (more if you like it spicy)
Mix the dry ingredients before you leave home. Put this in an airtight container. Pack with the rest of your camp kitchen.
Taco meat
1 pound ground meat or sofritas. The meat should be no more than about 85% lean.
2-4 cloves fresh garlic crushed or finely chopped
1 small red onion, diced
2 Tbsp olive oil or similar oil
1 lime cut into quarters
Your favorite salsa
Your favorite cheese and other toppings
If you want rice and, or beans, those are additional recipes
Make sure there’s power to the frunk outlets
Plug in your induction cooktop to the frunk outlet.
Place cast iron skillet on induction cooktop. Set cooktop to high.
After a minute or so, you should be able to feel the heat radiating off the skillet when you hold your hand about 4 inches from the pan
Put the olive oil into the pan
Lower the heat to medium
Add the diced onions
Stir for a couple of minutes
Add ground meat or sofritas
Cook until just beginning to brown
Add the crushed garlic
Cook for another minute
Add 1-2 Tbsp of the taco seasoning
Cover
Cook, stirring occasionally until done.
While the meat is cooking, put a second skillet on the other induction element and turn to medium heat. Wrap your tortillas in a nearly-dry damp paper towel put into the pan and cover, heat for a couple of minutes
When the meat is done, remove both skillets from the heat.
Turn off the cooktop
