We learned to stop bringing shredded lettuce. It turns into sad, wet confetti.
Here’s what nobody tells you about portable tacos: they require trust.
In Part 9b, one person manages the rehydration timer. The other handles tortilla warming. If you fight about the spork, you’re doing it wrong. If you laugh when the cheese powder puffs into your partner’s face, you’re doing it right.
We almost broke up over a failed 9b attempt in the rain. But when we nailed it—when that first bite of warm, smoky, lime-bright taco hit our trail-weary souls—we remembered why we started this series. Adventure is just hunger with a view. And portable tacos are the answer. the adventurous couple version tacos part 9b portable
Machaca is dried, shredded beef that rehydrates instantly. We made it in Part 9a (see that recipe) and dehydrated it in a $40 food dehydrator.
For meatless miles: mash canned black beans with toasted walnuts, chipotle powder, and a splash of bourbon (preserves and flavors). This mash stays good for 3 days unrefrigerated if kept below 70°F (use a cool creek soak at night).
We use high-quality oil-packed tuna or mackerel. Not the cheap stuff. Spanish ventresca or Moroccan sardines in harissa oil. We learned to stop bringing shredded lettuce
At sunset on Day 2, we set up our stove on a flat granite slab overlooking a glacial lake. Wind was 15mph. Temperature was dropping. Romance was high.
Step 1: Boil 2 cups of water. While waiting, crush the black bean leather into the X-Pot. Add the freeze-dried meat and cheese powder.
Step 2: Pour, stir, seal. Cover with the X-Lid (also silicone). Let sit for 8 minutes. During this time, warm four tortillas directly on the stove’s simmer ring—carefully. Each side for 10 seconds. They puff. They char. They smell like hope. We use high-quality oil-packed tuna or mackerel
Step 3: Rehydrate the pico. In one of the X-Mugs, add dehydrated pico and 3 tablespoons of cold water. It’s crunchy within 90 seconds.
Step 4: Assemble in layers.
Tortilla → Rehydrated bean/meat/cheese sludge → Sprinkle of lime powder → 5 drops of chipotle oil → Rehydrated pico on top.
Step 5: Eat with hands. Lick fingers. High-five. Watch the stars come out.