Winter Camping & Rocky Mountain Tacos Recipe

When it comes to outdoor cuisine, there are few meals that compare to a well assembled taco. Between spicy pan seared steak, and a savory array of toppings, tacos possess some of the freshest flavors guaranteed to drive your taste buds mad. This winter, we followed along as our friends over at Native Release (@nativerelease) put an American West twist on a classic Mexican street dish…we bring you, The Rocky Mountain Taco. 
 
Serves: 4-5 
 
Campsite Difficulty: 5/10

MUST HAVE TOOLS:

• 2-3 Chef knives
• 3 Separate cutting boards (one for pico de gallo, one for raw meat, and one for cooked meat)
• 2 Cast Iron Skillets
• Appropriate cooking surface (camp table, tailgate, etc…)
• Camp stove with fuel
• Tin foil 
• 2-3 bowls
• 2-3 plates
• Cooking utensils (spatula, spoons, forks, plates)

INGREDIENTS:

• 2 lbs of skirt steak or ground bison
• 1 Red onion, diced
• 1 Tomato, diced
• Cilantro for garnish
• ½ Stick of butter
• Salt and pepper
• Tajin chili lime seasoning
• 2-3 Avocados
• 2-3 Limes
• 1 Jar of canned salsa (your choosing)
• Flour street taco tortillas

DIRECTIONS:

*Begin by preparing your toppings ahead of time in order to serve the steak while it’s hot*

1. Season steak with salt and pepper on both sides and let it sit
2. Add butter to cast iron skillet on low-medium heat to avoid burning
3. Dice your tomato and red onion and place in a bowl
4. Mince cilantro to desired amount and add to the bowl of red onion and tomato
5. Once you’ve added your tomato, onion, and cilantro into a bowl, squeeze half a lime into the same bowl and season with salt and pepper. 
6. Add your steak to a cast iron skillet and cook for 5-7 minutes (note- the thicker the steak, the longer the cook time.)
7. Pit your avocados and slice the membrane into sections, place in a bowl and add salt, pepper, and your desired amount of lime juice. 
8. In a separate cast iron, add a few of your flour tortillas and warm them until desired temperature. Once done, add them to a plate and cover with a towel so they retain their heat. 
9. Remove your skirt steaks from the skillet and let rest for 5 minutes. Lightly cover with tinfoil to retain heat
10. Slice/dice skirt steak into bite size pieces and add to warm tortillas
11. Garnish with your homemade pico de gallo, as well as any other toppings you desired
12. Crack a cold cerveza, add some lime, and enjoy!

Closing Remarks:

While tacos are undoubtedly one of tastiest dishes to enjoy, they’re also a blast to make. Due to the several moving parts required to bring this dish together, we highly recommend cooking with a few of your closest pals. Not only is warm food served best amongst friends, but the preparation process will bring a smile to everyone’s face, making for an unforgettable afternoon in the great outdoors.