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A Fork and The Road - Delicious Camping Meals

Flying Molasses Chicken Fajitas With Corn Tortillas

Jennifer Steedly Duncan
Dec 1, 2012
Photographers: Jennifer Steedly Duncan
Unless you are a glutton for punishment, winter RVing usually means camping in warmer climes, like the Southwest. The closer you get to the border, the more a trip to the grocery store becomes an exotic experience. Nopales, salsa verde, corn husks, masa harina, fresh avocados; the color and variety inevitably mean more goes into your cart than your small RV fridge can possibly hold. However, if you aren’t ready to try making tamales in your Dutch oven, try starting with this simple fajitas recipe.
Photo 2/7   |   Sautéed peppers and onions
Molasses Chicken Filling
  • 4 chicken breasts
  • 1/3 cup molasses
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
Cut the meat into thin strips and sear on a hot pan until almost cooked. Combine molasses, soy sauce, and Worcestershire sauce in a small bowl and add to the meat. Cook on medium-high heat (6-10 briquettes) until chicken is sticky and caramelized. Keep warm on low heat until ready to serve.
Making homemade corn tortillas is a tactile experience in learning how the food should feel, and a warm tortilla off the fire is a sublime culinary experience. The traditional way of making tortillas involves slapping them into shape on your thigh. I settled for a wooden spoon and a tortilla press, but, by all means, get adventurous if you like!
Corn Tortillas
  • 1 cup masa harina (you can find this at any food store in the Southwest. Store in the fridge as it is more perishable than corn flour)
  • Water
  • Juice from one lime
  • 1/2 tsp. salt
Tortillas need a very high heat to cook properly, so wood with an actual flame works better than briquettes for these. On a hot fire, place your cast-iron skillet to heat up.
Mix masa, salt, and lime juice together in a bowl. Slowly add water, 1/4 cup at a time, stirring with a spoon until dough starts to cling together in big clumps. Begin mixing with your hands, feeling the texture of the dough. Slowly sprinkle water on the dough until it is almost dry feeling. If you add too much water and it becomes sticky, sprinkle more masa on until it is the right texture again. Take a quick taste to make sure the lime and salt is the right ratio. I usually end up adding more salt, but it depends on the freshness of your flour.
Roll the dough into walnut-sized balls. In a metal tortilla press, sandwich the ball between a piece of plastic wrap or parchment paper to facilitate removing it from the press. (If you do not have a tortilla press, a rolling pin or glassware with a flat bottom will work; it just requires more muscle and patience.) Flip the pressed tortilla onto the hot griddle and cook on each side for 1-2 minutes. Watch for a slight browning on the griddle side to gauge doneness.
Fill your tortilla with a dab of beans, molasses chicken, sautéed veggies like peppers and onions, salsa, guacamole, and sour cream.


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