Suggest a meal..
We camp with 2 other families twice a year. Theres 13 of us altogether. Last time we did the recipe below... Shrimp Boil Anyways were looking for something different this time and could use some...
Forum Discussion
Steak and potato soup is a go to for me when serving a big crowd. For our trip this weekend I am thinking of making this sort of Mexican chili called beef tinga (Rachel ray) serve with tortillas and for my little ones I just add a little of the chili in a quesadilla with sour cream to cool it down a little. Also I admit I sometimes cheat and cook big pots at home and reheat when camping. Things like this usually taste better the next day anyhow.
Ingredients
2 pounds beef chuck, cut into 1 1/2-inch cubes
Salt and pepper
Flour, for dredging
3 tablespoons corn oil
1 pound Mexican chorizo (fresh), about 1 pound, casings removed
1 large onion, chopped
4 cloves garlic, thinly sliced
1/2 tablespoon cumin, half a palmful
1/2 tablespoon Mexican oregano, half a palmful
1/2 tablespoon ground coriander, half a palmful
1 can beef consommé or 1 1/2 cups beef stock
1 14.5-ounce can diced tomatoes or fire-roasted diced tomatoes
1 to 2 tablespoons puréed chipotle in adobo for a medium to extra-spicy heat level
1 tablespoon honey
For Serving:
Flour tortillas, warmed
Wedges of lime
Queso fresco, crumbled
Sliced fresh or pickled jalapeño peppers
Thinly sliced red onions
Yields: 4-6
Preparation
Preheat oven to 325°F. (Or cook on stove top or even crock pot)
Pat meat dry and season with salt and pepper. Dredge pieces in flour.
Heat a large Dutch oven over medium-high heat with the oil. Add meat and brown in batches until very brown; remove to a plate, add chorizo and brown. Add onions, garlic, cumin, oregano, coriander and let onions soften a few minutes. Add in stock, tomatoes, chipotle purée, honey and reserved meat to the pot. Bring to a boil and transfer to oven. Cook 1 1/2 hours, until very tender.
Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapeños and onions alongside. We like to make little tacos out of the stew as we eat it.
Carne asada tacos are always an easy go to also.
Ingredients
2 pounds beef chuck, cut into 1 1/2-inch cubes
Salt and pepper
Flour, for dredging
3 tablespoons corn oil
1 pound Mexican chorizo (fresh), about 1 pound, casings removed
1 large onion, chopped
4 cloves garlic, thinly sliced
1/2 tablespoon cumin, half a palmful
1/2 tablespoon Mexican oregano, half a palmful
1/2 tablespoon ground coriander, half a palmful
1 can beef consommé or 1 1/2 cups beef stock
1 14.5-ounce can diced tomatoes or fire-roasted diced tomatoes
1 to 2 tablespoons puréed chipotle in adobo for a medium to extra-spicy heat level
1 tablespoon honey
For Serving:
Flour tortillas, warmed
Wedges of lime
Queso fresco, crumbled
Sliced fresh or pickled jalapeño peppers
Thinly sliced red onions
Yields: 4-6
Preparation
Preheat oven to 325°F. (Or cook on stove top or even crock pot)
Pat meat dry and season with salt and pepper. Dredge pieces in flour.
Heat a large Dutch oven over medium-high heat with the oil. Add meat and brown in batches until very brown; remove to a plate, add chorizo and brown. Add onions, garlic, cumin, oregano, coriander and let onions soften a few minutes. Add in stock, tomatoes, chipotle purée, honey and reserved meat to the pot. Bring to a boil and transfer to oven. Cook 1 1/2 hours, until very tender.
Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapeños and onions alongside. We like to make little tacos out of the stew as we eat it.
Carne asada tacos are always an easy go to also.
