Campfire Cast Iron Fajitas
Having wholesome, easy-to-prepare meals is a necessity when camping. By preparing ingredients ahead of time and batch cooking, you can have a fulfilling dinner even in the wilderness.
Fajitas are one of my favorite things to make whenever we go glamping. The ingredients are inexpensive, prep is easy, and it is possible to make a huge batch to feed your whole group.
An added bonus is you can use the leftovers to make omelets the next morning.
Ingredients:
– 1½ pounds skirt or flank steak, thinly sliced against the grain
– 2 tablespoons vegetable oil, divided
– 1 large white or yellow onion, sliced into ¼-inch strips
– 1 large red bell pepper, sliced into ¼-inch strips
– 1 large green bell pepper, sliced into ¼-inch strips
– 2 tbsp. water
– 8-10 flour tortillas
– Lime wedges, for serving
– Optional toppings: chopped cilantro, sour cream, shredded cheese, sliced avocado
For the Fajita Seasoning: (You may use a commercial fajita seasoning pack)
– 2 teaspoons chili powder
– 1 teaspoon ground cumin
– 1 teaspoon garlic powder
– 1 teaspoon paprika
– ½ teaspoon dried oregano
– ½ teaspoon salt
– ¼ teaspoon black pepper
– ¼ teaspoon cayenne pepper (optional, for heat)
Equipment
– 12-inch cast iron skillet
– Campfire grill grate
– Tongs
– Heat-resistant gloves or mitts
– Aluminum foil
– Small bowl for mixing seasoning
– Knife and cutting board
– Plates for serving
Instructions
Preparation the Night Before:
1. Slice the steak, onions, and peppers and store them in separate ziplock bags or containers in your cooler or refrigerator.
2. Mix the fajita seasoning ingredients in a small container or ziplock bag.
3. Pack tortillas and optional toppings.
Campfire Preparation:
1. Build a campfire and allow it to burn down to medium-hot coals. You should be able to hold your hand about 5 inches above the grill grate for 4-5 seconds.
2. Place your grill grate securely over the fire pit.
Cooking:
1. Place the sliced beef in a bowl or bag. Add 2 teaspoons of the oil and all of the fajita seasoning. Mix well to coat the meat evenly.
2. Place your cast iron skillet on the grill grate over the fire and allow it to preheat for about 10 minutes.
3. Add 1 tablespoon of oil to the hot skillet and swirl to coat the bottom.
4. Place the seasoned beef on the hot skillet. Cook for 3-4 minutes, turning occasionally with tongs, until the beef is browned and cooked through but still tender. Remove the beef from the skillet and set aside on a plate.
5. Add the remaining oil to the skillet. Add the sliced onions and cook for 2-3 minutes until they begin to soften.
6. Add the sliced bell peppers to the onions. Cook for another 4-5 minutes, until the vegetables are tender and the onions are translucent.
7. Return the cooked beef to the skillet, including any accumulated juices. Stir to combine everything and heat for a few minutes.
8. Remove the skillet from the heat.
Warming Tortillas:
1. Wrap the stack of flour tortillas in aluminum foil and place at the edge of the fire (where it’s warm but not directly over flames) to warm while you cook the fajita filling.
Serving:
1. Place the hot skillet on a trivet on a heat-resistant surface.
2. Serve the fajita mixture directly from the skillet, allowing everyone to build their own fajitas with warm tortillas.
3. Garnish with optional toppings and a squeeze of fresh lime juice.
Tips for Campfire Cooking
-For best results, slice the steak when it’s partially frozen – this makes getting thin, even slices much easier.
– Don’t let your cast iron skillet get too hot. It will cause the meat and vegetables to char and have burnt edges.
– Keep the lid for your cast iron skillet nearby in case the flames from the fire flare up.
– Always use heat-resistant gloves or mitts because cast iron retains heat for a long time after removing from the fire.