Camp + Cook: The Great Mexican Breakfast

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Camping days are loooooong and busy. I believe in a big breakfast to get you through and this Mexican feast hits the spot. The best thing about it is that you make the tomato sauce before you leave, freeze and reheat it when you’re ready to go. It’ll feed two or a crowd and it can be as mild or spicy as you like and it’s brilliant for remedy after one too many drinks around the campfire the night before. This batch feeds 4, but I always double or triple it. It’s from Thomasina Meiers’ Mexican Food Made Simple. You won’t want anything else for breakfast once you’ve tried it.

Here’s the what:

5-6 tablespoons lard or dripping

1 large onion

1 -2 red chillies, finely chopped

3 cloves garlic, finely chopped

2 tins tomatoes

sea salt and black pepper

1 teaspoon piloncillo or demerara sugar

A generous few splashes of Worcestershire Sauce

A small handful of chopped tarragon

corn tortillas, chipattis or other flat breads

eggs

60g Lancashire cheese

Here’s the how:

First get the tomato sauce cooking.. Heat 2 tablespoons of the lard in a wide saucepan and add the onion and chilli. Let them sweat over a low heat for 10 minutes until the onion is translucent. Add the garlic, cook for a few minutes more, and then add the tomatoes. Season the sauce well with salt, pepper, sugar and Worcestershire Sauce, breaking up the tomatoes with a wooden spoon to make a roughly textured sauce. Leave the tomatoes to gently cook over a low heat for half and hour, adding a little water if they get too dry.

When you’re ready to eat, melt 1 to 2 tablespoons of the lard in a frying pan and gently turn the flat breads in the fat. You can easily heat these in a dry saucepan as well if you prefer. If you’re home you can put them in a low oven to keep warm, if you’re camping, I wouldn’t worry about keeping them warm.

Add the tarragon to the sauce and stir. Fry the eggs.

Put a flatbread on each plate, spoon the sauce on top. Be generous! Pop a fried egg or two on the sauce and scatter with a little more tarragon and grated Lancashire cheese.

If you like it spicy, just take chilli flakes with you and add to the sauce. A bit of bacon never hurts either ….

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