Mix together in a one gallon freezer bag

2 cups dehydrated refried beans
1 package taco seasoning (Old El Paso is great)
1 cup Textured Vegetable Protein (or carry a 7 oz. package of cooked chicken)
2 tablespoons dried onions (in spice section)
2 tablespoons dried cilantro (optional)

Also carry

8 oz. cheddar cheese
10 oz. can red enchilada sauce (dehydrate and reconstitute on the trail if you have the equipment)
Red pepper flakes

Mix together in a second gallon freezer bag

1 ½ cup all-purpose flour
1 ½ cup yellow cornmeal
1 tablespoons baking powder
½ teaspoons salt
¾ cup Nido Milk powder (or any other)

Also carry
2 Tablespoons egg powder in sandwich baggie
1/2 cup vegetable oil in a small plastic bottle

Instructions at camp:

  1. Boil 4 cups water in a 1.9 liter (or larger) pan. Add bean mixture a bit at a time, stir well and cook over medium heat until all ingredients are rehydrated. (if you brought chicken, mix it in) Add a little water as needed for taco filling consistency. It should be slightly moist and saucy. Keep warm.
  2. Cut the cheese into eight pieces.
  3. Add 6 tablespoons water to egg powder. Stir or shake to mix.
  4. Add eggs, ¼ cup of the oil (half of it), and ¾ cup of cold water to the corn meal mixture in the bag. Stir and carefully knead (seal well) until completely mixed.  Should be pancake batter consistency.
  5. Heat 1 tablespoon oil in skillet and wait until hot on medium heat (test with a drop of the batter). Add about ½ cup of the batter into the skillet to make a 3-4 inch corncake. Turn over after 1-2 minutes and cook other side.  Repeat until all corncakes are done, storing completed cakes in another covered pan or bowl.
  6. Each person gets a corncake, a ladle of the bean/protein mixture (about a ½ cup), an ounce of cheese that they can crumble onto their “tamale,” and an ounce or so of the enchilada sauce. Add red pepper flakes as desired.

Serves 8

Put the bags with your other recycling materials to rinse at home and take to a recycling facility.