Dutch ovens are immensely popular with camping and outdoor cooking enthusiasts due to the incredible diversity of recipes that can be easily prepared and cooked in them. Virtually everyone loves Mexican food, which is great news for the dutch oven chef since the ingredients are simple and widely available, and most do not require a lot of prep or complex cooking steps. Here are just three Mexican dutch oven recipes that we’re sure will be a hit with you and your hungry campers!
1. Chips and Salsa
This simple dutch oven Mexican recipe only requires frying as the method of cooking. Fill the dutch oven halfway with corn or peanut oil, and bring the temperature up until it reaches between 350 and 375 degrees. You may use a candy thermometer to monitor the temperature. Keeping an eye on the temperature is important so that you do not end up with soggy chips. While the oil is heating, cut tortillas into 6 or 8 triangle slices. Using tongs, place them in the oil, flipping them often until you achieve a light golden color. Take them out and place on a cooling rack covered with paper towel so the remaining oil can easily drain off. These homemade chips can be paired with a salsa of your choice for a delicious appetizer to any Mexican meal.
2. Taco Soup
This savory dutch oven Mexican recipe is perfect for colder weather. You’ll need a pound or two of ground meat, such as chicken, turkey, or beef, six cups of water, a chopped onion, two cloves of garlic, a cup of green chilies, a cup of tomatoes, two cups of any type of beans, one cup of corn, and taco seasoning. You can make your own seasoning, or just use a ready-made pouch from any grocery store. Fry the meat with the onion in the dutch oven until the onions begin to shimmer, then add the rest of the ingredients. Bring to a boil and then simmer for about twenty minutes. Top with cheese, sour cream, and tortilla chips for a warm, hearty meal that will stick to your ribs.
3. Green Chicken Enchiladas
Who doesn’t love a gooey, cheesy plate of enchiladas? This easy dutch oven Mexican recipe calls for 2 cups of shredded chicken (cooked beforehand), combined with 1/2 cup of sour cream, a cup of green chilies, 8-16 ounces of your favorite shredded cheese, two jars/packages of green enchilada sauce, and a package of soft taco size flour tortillas. Pour a thin layer of enchilada sauce in the bottom of your dutch oven before you set it on the coals. Spread an equal amount of the mixture into the tortillas, roll them up into neat little taquitos, and place on top of your enchilada sauce layer in the dutch oven. Once all of the enchiladas are in the dutch oven, cover with more enchilada sauce and top with cheese. Cook for 20-30 minutes, or until the cheese is melted and spreading throughout the dish.
Wrapping up our post on 3 of our favorite Mexican dutch oven recipes, we thought you might also like: The Basics of Cooking with a Dutch Oven Over a Campfire as well as 3 Delicious Dutch Oven Camping Treats!
Featured Image from markuswinkler/Unsplash
