Campfire Recipe: Doña Tomás' Grilled Carne Asada with Drunken Beans

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Tired of the usual hotdogs and chips fare that comes with sleeping in the great outdoors? Don't let the opportunity to cook a delicious meal over an open flame pass you by.



Chef Thomas Schnetz of Oakland's Doña Tomás shared with us his favorite campfire recipe for carne asada, drunken beans with Oaxaca cheese, and grilled corn with lime and chile. The easy-to-make, tasty meal is guaranteed to give you a whole new appreciation of nature.


Grilled Carne Asada with Salsa Rojo

Serves 1

2 thinly sliced carne asada

4 Roma tomatoes

4 cloves garlic

2 chiles New Mexico

2 chiles arbol

1/4 cilantro


1. Take all the ingredients except the cilantro and place in a pot.

2. Cover with water and cook over medium high heat (or flame) until tomatoes are about to split.

3. Remove from stove and strain ingredients. Save liquid.

4. Add ingredients to blender, add cilantro, and blend until smooth. Add liquid if necessary to thin.



Grilled Corn with Chile and Lime:

4 ears of white or yellow corn

4 to 6 tablespoons unsalted butter, melted

2 teaspoons kosher salt

1 teaspoon chile powder

1 lime, cut into wedges


1. Mix salt and chile powder together. Set aside.

2. Brush husked corn with melted butter. Grill until tender and slightly browned in places. Remove.

3. Sprinkle evenly with the chile salt.

4. Serve with lime wedges



Slow Cooked Drunken Beans aka Frijoles con Todos:

2 cups of pinto beans

2 Roma tomatoes, diced

1/4 queso Oaxaca, torn into strips (or mozzarella cut into small cubes)

1/2 small red onion, finely diced

1/4 cilantro, chopped

1 avocado, diced

1 splash of your favorite beer


1. Place beans in pot with 4 cups water.

2. Simmer until tender and broth is creamy. If drinking beer (Tom prefers Negro Modelo) during this process add a little to the pot.

3. Add salt to taste.

4. To serve, ladle beans into bowls and add the rest of the ingredients.

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