By Alexander Popp
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 spicy yet slightly sweet taco meat, topped with diced cilantro, onions, hot sauce, and fresh lime juice.
We hope you share and enjoy!
- Corn or Flour Small Tortillas (If your trek is tough, I would 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
- 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 cook 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!