Campfire Griddle Breakfast Tacos with Chorizo, Eggs and Charred Salsa

Set a cast-iron griddle over the campfire grate or hot coals and let it get smoking hot.

Serves 4

Ingredients

• 8 small corn or flour tortillas
• 250g fresh Mexican chorizo, casings removed
• 8 large eggs, beaten
• 2 ripe tomatoes, halved
• 1 jalapeno
• 1/2 white onion, plus 2 tbsp finely diced for serving
• 2 garlic cloves, unpeeled
• 1 small avocado, sliced
• Small handful fresh cilantro, chopped
• 1 lime, cut into wedges
• 2 tbsp neutral oil
• Salt and pepper, to taste

Instructions

1. Set a cast-iron griddle over the campfire grate or hot coals and let it get smoking hot.
2. Lay the tomatoes, jalapeno, onion half and unpeeled garlic on the griddle and char, turning, until blistered and soft; peel the garlic, then chop everything together with a pinch of salt and a squeeze of lime to make a rustic charred salsa.
3. Add the oil and crumble in the chorizo, breaking it up and cooking until deep red and crisp at the edges, about 6 minutes.
4. Push the chorizo to one side, pour the beaten eggs onto the hot griddle and softly scramble, folding them through the chorizo as they set.
5. Warm the tortillas at the cooler edge of the griddle until pliable and lightly toasted.
6. Pile the chorizo and egg into the tortillas and top with charred salsa, diced onion, avocado and cilantro.
7. Finish each taco with a squeeze of lime and an extra pinch of salt.
8. Breakfast tacos are a sunrise ritual across northern Mexico and the Texas border, where griddles and comales turn a few humble ingredients into something irresistible. Cooking them over a campfire leans into that tradition - the cast iron carries the smoke straight into the chorizo and eggs, and the charred salsa tastes of the open flame. It is the kind of hearty, hands-on breakfast that gets a whole campsite out of their sleeping bags.

Nutrition (estimated, per serving)

• Calories: 480 kcal
• Protein: 24g
• Fat: 31g
• Carbohydrates: 28g
• Fiber: 5g
• Sugar: 4g
• Sodium: 720mg