On our last camping trip, Ryan took to the Blackstone Griddle for another amazing morning meal in the woods. This time, Carne Asada Breakfast Tacos. These tacos were a hearty meal packed with juicy delicious carne asada, scrambled eggs and grilled mushrooms, then topped with cotija cheese crumbles, diced onions, avocado and pico de gallo folded in a grilled flour tortilla shell. The flavor was amazing!
Carne Asada has long been a favorite of ours whether at home or out in the woods camping. It is a Mexican version of grilled steak, marinated in citrus and spices to make it tender, juicy and delicious. It is best to use a thinly sliced cut of meat, like a skirt steak (arrachera), and marinate it for several hours to allow the citrus and spices to thoroughly penetrate the meat. The thinly sliced meat grills up quickly on our grill or griddle, and the meat is always tender, juicy and full of flavor. Once cooked, the meat is easy to slice or chop for making tacos or burritos.
You can buy the steak from any grocery store or butcher shop and make your own marinade, or you can purchase it already seasoned from a local carneceria, many grocery stores or even Costco. We usually get ours from a local carneceria, and they marinate it for us, but if you would like to make your own marinade, you are welcome to. For this recipe we will start with pre-marinated carne arrachera.
Ingredients:
- 1 lb. Carne arrachera marinated
- 6 white mushrooms sliced
- 6 large eggs, scrambled
- Butter or olive oil
- Cotija cheese crumbled
- 1/2 onion diced
- 1 Avocado sliced thinly
- Pico de gallo
- 1 Package street taco size flour tortillas
- Hot sauce of choice
- 1 Lime sliced
This recipe should be enough to make 8-10 street tacos. An average serving size would be 1-2 tacos per person. So you should be able to serve 4-6 people easily. I am not sure what the nutritional information for this meal is, but it is amazingly delicious will leave you and your family wanting more.
Directions: Start by heating up your griddle to a high heat. Cook your carne asada first over a high heat. When your meat is done cooking move it off the heat and chop it into small bite sized pieces. Next grill your mushrooms in butter or olive oil over a medium heat. Once tender, remove from direct heat and mix them with your chopped carne asada. Now you are ready to cook your scrambled eggs. Ryan just mixed the mushrooms and carne asada right into the eggs as they cooked. Once your eggs are cooked, you are ready to warm your tortillas on the griddle until they are a light crispy brown. You want to still be able to fold them easily without the tortilla falling apart. Place a small amount of the meat, mushroom and egg mixture on each tortilla and fold gently into a taco.
Now you are ready for your toppings. Sprinkle with cotija cheese crumbles first so the cheese can begin to melt over the meat and eggs. Next garnish with diced onions, avocado, pico de gallo and hot sauce to taste. I like to squeeze a little slice of lime over top of mine to give it an even bolder citrus flavor. I also topped mine with a little bit of leftover elote (mexican grilled and seasoned corn) we had. This is a great way to use leftovers for breakfast while you are camping.
Now you are ready to enjoy!
What is your favorite breakfast to cook when you are camping? We are always for new ideas and would love for you to share. Please feel free to share your ideas in the comments below, and share this recipe with your friends and family.
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Happy Camping!
