How to: Camp Chilaquiles
Chilaquiles with street corn, guacamole, pico de gallo & black beans
01. Set up your outdoor kitchen. Explore our Snow Peak gear list to build your dream (outdoor) kitchen.
02. Shuck corn, heat oil in cast iron pan & sear sides of the corn
03. Chop cilantro
04. Dice tomatoes and set them aside in a bowl for pico de gallo salsa
05. Scoop avocados out into a second bowl for guacamole
06. Squeeze 1/2 lime on the avocados
07. Smash, smash, smash the avocados
08. Add cilantro & lime juice to both bowls; add 1/4 of the tomatoes to the avocados
09. Peel, slice, dice, and add red onion to both bowls
10. Cut open, de-seed, slice, dice, & add jalapeno to both bowls
11. Add a splash of vinegar to the pico de gallo
12. Add a dash of garlic powder & salt to both bowls
13. Add a dash of cumin to the guacamole
14. Mix & stir
15. Heat & melt coconut oil in a saucepan
16. Sauté red onions until translucent; add a can of black beans
17. Season beans with salt, cumin & garlic powder
18. Cut yellow corn tortillas into quarters; heat coconut oil in a castiron pan
19. Fry one side of the quartered tortillas for a minute or two, until they are golden brown, and flip them over
20. Rotate & flip tortilla pieces; add additional oil (if needed)
21. Remove tortillas to cool and drain excess oil
22. Lather corn with cour cream
23. Squeeze lime juice onto corn
24. Sprinkle cotija cheese on corn
25. Generously coat corn in cilantro
26. Season corn with ancho chile powder
27. Heat up salsa verde (sorry, secret family recipe)
28. Plate tortilla pieces & smother with salsa verde
29. Garnish with diced raw red onion, sour cream & cotija cheese crumbles
30. Plate beans, pico de gallo & guacamole
