Ingredients

  • 4 tamales, bought from abuela herself, after meeting her granddaughter Maxine in the grocery store parking lot (buy 8 and eat half for lunch while warm; refridgerate remainder for this recipe)
  • Bag of tortilla chips
  • Greek yoghurt (because really, why would anyone use sour cream anymore when there is yummy yummy greek yughurt that is low fat and full of probiotics?)
  • Salsas – one for him and one for her, because any good marriage has to have some serious differences of opinion (we have plenty; choice of salsa is just one of them)
  • Dehydrated refried beans bought in bulk at Whole Foods, reconstituted with hot water
  • Free roaming chicken eggs
  • Mexican hot chocolate mix, of a new and trans-fat-free kind never seen before, found in some random back-woods small grocery store along the way.

 

Directions

Wake to a lovely spring morning in the woods. Start a campfire and boil water, some to be used for the beans, the remainder for the Mexican hot chocolate.

Heat foil-wrapped tamales over the campfire until the are steaming-toasty as they were when you first got them.  Use campfire sauté pan to scramble eggs with some chili pepper and other appropriate seasonings from a well-stocked spice box which you naturally have while camping.

Spread tortilla chips on a plate and top with beans, eggs, and salsa.  Serve with tamales and Mexican hot chocolate, on a table set inside the net-sided shelter.  Enjoy with a clear, mosquito-less view of the woods as you plan your adventurous day ahead.

IMG_5379

 

IMG_5393
Katie, sous-chef

 

2 comments on “Mexican Breakfast in the Woods

  1. Bonny Goetz

    Thank you, happy family there. Lunch sounds delicious

    Like

  2. Pat Eirish

    So enjoyed your visit to the Pacific Northwest. What a delightful, fun-loving couple. Please come again.

    Like

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