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WORLD’S BEST ADVENTURES Backpacking Street tacos to taco bout.
Backpacking Street Tacos to Taco Bout
By Alexander Popp | alex@worldsbestadventures.com
Imagine 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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Directions
Start out by prepping the Chorizo, Onion, Garlic, Jalapeno, Dried Pineapple, Cilantro, and Limes. Next sautee the Chorizo, Onion, Garlic, and Jalapeno in a few tablespoons of olive oil until the vegetables are softened and the chorizo is browned and crisp.
Add the Pineapple and a few tablespoons of water to the pan and keep cooking over a low flame until the water has been absorbed and the pineapple has softened. Set ingredients aside and sautee tortillas lightly in a small amount of oil, before assembling the tacos and garnishing with Cilantro and Lime Juice.
Serve and enjoy!
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