The Perfect Backcountry Taco
Ultimately 2 years of trial and error and I have refined the backcountry taco into a masterpiece. Some of the final touches included switching from corn to flour tortillas and a very unconventional use of the reactor stove. The results- mouthwatering.
As a bonus, any leftovers immediately went into creating breakfast burritos. These were so good I couldn’t get anyone to talk..they were too busy eating.
- Grass-fed beef (ground or sliced): cook at home. Season with paprika, garlic powder, cumin, salt and pepper to taste
- Tortillas: Flour stays soft and pliable, corn tends to break apart when not heated in a pan with oil
- Onion and cilantro: Pre chopping, this is light and can fit into a tiny ziplock, a little goes a long way and packs a ton of flavor
- Avocado: Slice into a bag so you don’t carry seed or rind
- Salsa: Opening a can of green chilis into a plastic bag works well for the spice kick. I dehydrated my own salsa and it rehydrated easily with water.
- Cabbage to up the crunch
- Dehydrated refried beans to create a side dish or for a vegetarian burrito option instead.