A simple, staple meal that can be whipped up at camp or home is like gold—especially if the recipe is flexible enough to be cooked over a fire or on a propane stove. In this Video of the Week, Carol van Stralen of Epic Family Road Trip is joined by her daughter, Caroline, who shares her go-to fire-cooked Chipotle Burrito Bowl. What I like about this recipe is its adaptability. You can use pork shoulder or chicken, marinate the meat overnight (or not), and play around with the ingredients and spices based on what’s available. The scenery isn’t bad either—the video, part of Carol’s Simple Meals series, is shot at the family’s off-grid island cabin in Ontario, Canada, with flashbacks to preparing the burrito bowl on the trail in Arizona.
First, the meat is chopped into large chunks and rubbed with a blend of garlic powder, onion, powder, paprika, chili powder, and taco seasoning. Place into a Dutch oven with roughly chopped onions, jalapeños, garlic cloves, one tin of chipotles in adobo, chicken or beef broth (or water), salt, and pepper. Carol cooked the meat in the Dutch oven, strung up over coals for several hours, checking every 20 minutes or so until tender. It is also possible to prepare the ingredients a day or so ahead of time and marinate before cooking, or cook the meat in a pot over the stove if you’re in a region with a campfire ban. Once cooked, shred the meat with two forks and serve with guacamole, cilantro rice, tomato salsa (or a fresh pico de gallo), corn salsa, and tortilla chips.
If you’re eager to add more fire-cooked meals to your repertoire, Carol’s series includes a Zucchini Lasagna recipe that also looks delicious.
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