Campfire Recipes Reimagined

It’s a time-honored tradition to gather around a campfire after a day spent outdoors. At this point, everyone's tummies are rumbling, and you want to satisfy their hunger with more than just a weenie roast. Well, that’s where we come in – to bring you a few of our favorites for the fire. 

Rooted in the rich blend of Mexican and Texan culinary traditions, Tex-Mex is a beloved part of what makes Texas, Texas. Luckily, you don't need a full kitchen to still prepare these delicious dishes. 

Cowboy Coffee 

Start your morning the right way with no coffee maker needed - just a pot, fresh water and your favorite coffee grounds to give you the energy you need. 

Ingredients (4 servings) 

• 4 cups water (32 oz.)
• 8 tbsp. ground coffee
• Small splash of cold water 

Instructions 

1. Bring water to a rolling boil in a pot over your campfire.
2. Remove from heat and allow the water to cool slightly.
3. Add coffee grounds and let steep for 3-4 minutes, depending on your preferred strength.
4. Pour a splash of cold water along the inside edges of the pot to help the grounds settle.
5. Wait 1-2 minutes, then carefully pour into mugs, leaving the grounds behind. 

Migas 

Spice up your campsite breakfast with a Tex-Mex classic. Loaded with fluffy scrambled eggs, crispy tortilla chips, fresh vegetables and melted cheese, migas are a hearty way to fuel up before a day of exploring. 

Ingredients (6 servings) 

• 12 large eggs
• ¼ cup milk
• ½ tsp. ground cumin
• ½ tsp. salt
• ½ tsp. black pepper
• 1 tbsp. butter
• 1 small white onion, diced
• 1 jalapeño, seeded and diced
• 3 cloves garlic, minced
• 2 large handfuls tortilla chips, crumbled
• ⅔ cup salsa
• ⅔ cup shredded Mexican-blend cheese
• Optional toppings: cilantro, avocado, diced tomatoes and extra salsa 

Instructions 

1. Whisk together eggs, milk, salt and pepper in a large bowl.
2. Heat butter in a skillet over medium heat on your campfire. Sauté onion and jalapeño for about 5 minutes, then add garlic and cook for another minute.
3. Slowly pour in the egg mixture and gently scramble until cooked through.
4. Stir in tortilla chips, salsa and cheese. Cook for another 1–2 minutes until the cheese melts.
5. Top with your favorite fresh ingredients and serve warm. 

Street Tacos 

Bring taco night to the great outdoors. Packed with seasoned steak, fresh toppings and a squeeze of lime, these street tacos are perfect for gathering around the picnic table and letting everyone build their own. 

Ingredients (8 small tacos) 

• 1 lb. flank steak
• 8 small corn or flour tortillas
• 1 onion, diced
• 1 bunch cilantro, chopped
• 1 lime, cut into wedges
• 1 avocado, sliced
• ½ cup crumbled cotija cheese
• ¼ cup chipotle aioli or salsa (optional) 

Instructions 

1. Heat a lightly oiled skillet over medium-high heat on your campfire.
2. Cook steak for approximately 4-5 minutes per side, adjusting for thickness and checking doneness with a food thermometer.
3. Let steak rest for a few minutes, then slice thinly against the grain.
4. Warm tortillas in the skillet, as desired. Fill with tortillas with steak, onion, cilantro, salsa, avocado and cotija cheese.
5. Finish with a squeeze of lime and your favorite sides. 

Dessert Empanadas 

Save room for something sweet! These golden, fruit-filled hand pies are a delicious way to end the day. Choose your favorite filling, from classic apple to sweet peach, for a warm treat that's easy to share. 

Ingredients (approximately 20 pies) 

• 2 (12 oz.) tubes refrigerated biscuits
• 1 (20 oz.) can fruit pie filling (apple, peach or cherry)
• 1 cup vegetable oil or enough for shallow frying
• 1 cup flour, for rolling
• 1/3 cup powdered sugar or cinnamon sugar, for topping 

Instructions 

1. Allow refrigerated biscuits to sit at room temperature for approximately 20 minutes.
2. Lightly flour a clean surface and roll each biscuit into a 5 - 6 inch circle.
3. Spoon approximately 2 - 3 tbsp. fruit filling into the center of each biscuit.
4. Fold dough in half and press edges together with a fork to seal. Use small amounts of water to seal both sides of dough, if needed.
5. Heat oil in a Dutch oven or deep skillet over your campfire to approximately 350°F.
6. Carefully fry pies in small batches, cook until golden brown on both sides and cooked through.
7. Remove from oil, drain on paper towels and finish with powdered sugar or cinnamon sugar. 

Now, pack your ingredients, gather your favorite people and find the perfect place to enjoy a meal at LCRA Parks. We'll save you a spot outside.