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Backpacking Street Tacos to Taco Bout By Alexander Popp | alex@worldsbestadventures.com
I
magine sitting around a campfire after a long day of hiking, what’s for dinner? Probably a reheated backpacker meal or a hastily whipped together meal of noodles or rice or mashed potatoes, right? Wrong, it’s spicy chorizo street tacos! That’s right, even in the backcountry, you can eat tacos so delicious you’ll think they came from a street cart in Mexico City. This is my take on Tacos al Pastor, using pre-cooked chorizo sausage and rehydrated dried pineapple to give a spicy yet slightly sweet taco meat, topped with diced cilantro, onions, hot sauce and fresh lime juice. We hope you enjoy!
Ingredients Corn or flour small tortillas (If your trek is particularly difficult, I would just use flour tortillas for convenience) Pre-cooked chorizo sausage - diced into small pieces Onion - 1 Small - finely diced Garlic - 4 cloves - finely diced Jalapeno pepper - 1 Small finely diced Dried pineapple - about 5 pieces - finely shredded Cilantro - roughly chopped for garnish Limes - 2 small - quartered Olive oil - a few small packets Hot sauce of your choice
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