When I was a kid, ‘let’s go camping’ meant cold-cut sandwiches, burnt marshmallows, and a hard piece of ground to sleep on. My dad would carry an old charcoal grill with us, and my mom, not the happiest camper, would pack us the usual cold sandwich material, with our go-to: hot dogs. Our last camping trip, my mom brought a pineapple, and I remember being astounded when she grilled it. To think, a perfectly good pineapple! I was heartbroken until I tasted it. Juicy, honey-like sweetness; WHY HAVE WE BEEN EATING HOT DOGS ALL THIS TIME?
Now older and with less hot dogs under my belt (literally), I’m so grateful for portable induction burners. I know what you’re thinking: building a fire is fun! YEAH, IT’S FUN, ALRIGHT. Getting the fire started isn’t the problem! Keeping it going is a whole other story. Do you know how many perfectly good marshmallows I’ve sacrificed to campfires over the years?
ANYWAY, can I tell you how much easier induction makes my camping trips?
I don’t have to worry about bringing a grill, charcoal, etc.
Camping is stressful as it is! I don’t need another heavy, fickle piece of equipment in my camp. With a compact, light induction, those second bag trips are no more.
Even in the wilderness, I can still have delicious, flavorful meals.
A game-changer to my childhood memories, induction burners are easier to control, meaning no more ‘crispy’ hotdogs or buns. Moreover, it doesn’t HAVE to be hotdogs! You can use inductions to house a breakfast skillet, maybe a few burgers, or even, as I suggest, taco stuffings!
Did I mention the clean-up? Basically non-existent
With conventional grills, where do you even put the charcoal? How do you clean that sucker when all you want to do is eat a marshmallow and enjoy your meal? Less hassle means more time for you.
As a staple in my camping arsenal, my Chorizo and Potato Tacos are quick, flavorful, and easy to prepare, especially in the wilderness battling mosquitoes and deadly branches! With the chorizo doing the heavy flavor lifting, this recipe will be the peak of your camping trip. The potatoes add creamy hardiness, and with the addition of fresh salsa, these tacos will leave you full and ready for a smore or two...or three.
In under 30 minutes, a taco feast awaits you and your eager campers.
Chorizo and potato tacos with charred pineapple salsa
Yield: 8-10 stuffed tacos
Cooking time: 15-20 minutes
Ingredients
6 oz Chorizo
2-3 Yukon Potatoes diced, any creamy potato works well
1 Spanish Onion, sliced thin
1 medium Tomato, chopped
2 Tablespoons Flour
1 ½ cup Stock
1 ea jalapeno, sliced
½ pineapple peeled, with the rest for snacking
½ bunch Cilantro, chopped
1 juicy lime
1 tablespoon Honey (optional)
Recommended pan
Non-stick
Dishwasher safe
No long handle which makes it easier to pack when we are out camping
For Serving
1 bag corn or flour Tortillas,
1 cup Sour cream (optional)
On an induction burner, heat a pan on medium-high heat. Char pineapple in large chunks on the pan until one side is blackened. Chop into small dices and set aside.
In the same pan, add chorizo and onions. Brown until the chorizo is fully cooked and the onions are soft.
Add diced potatoes and flour to the pan and coat with chorizo fat. Season with a pinch of salt and add your stock.
Simmer for 8-9 minutes, or until the potatoes are tender all the way through, and the sauce is thickened.
Add your chopped tomatoes and cook an extra 2-3 minutes, until the tomatoes have softened and heated through.
For the salsa, add the juice of a lime, honey, and a generous pinch of salt to your charred pineapple cubes. Add chopped cilantro and stir to distribute.
Serve with tortillas and sour cream.
Enjoy with a crowd! These tacos taste best shared with fellow campers.
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