Kitchen Cook Time and Prep: This recipe makes enough sauce for 3 back country servings (assuming a four egg serving) and takes about 60 minutes to prepare.
Tools: You will need a large Dutch oven or stock pot to cook with. In the back country you will need a stove and a fry pan with a lid. A spoon or spork would be helpful.
Back Country-What to Expect: When most people are tucking into their instant oatmeal you can expect your taste buds to be singing and your hiking companions to be jealous. I generally allow the sauce to rehydrate slowly overnight requiring only a re-heat in the morning. Of course you need to bring fresh eggs with you so this recipe is better for spring and fall hikes and less than a week on the trail.
Try this recipe out, let me know if you have any questions or comments below. Happy Cinco de Mayo!
- 1 Tbsp coconut oil
- 1 onion, finely chopped
- 2 cloves of garlic, grated
- 2 bell peppers, seeded and finely chopped
- 2 jalapeno pepper, seeded and finely chopped
- 1 large dried chipotle pepper
- 1 lb ground turkey, cooked and drained
- 3 fresh bay leaves
- sea salt and freshly ground black pepper
- 28 oz homemade canned tomatoes, pureed
- ¼ Cheddar cheese
- In a large saucepan over medium-high heat, melt coconut oil. Once melted and nearly to smoke point, add the onion, garlic, peppers, fresh and dried chillies, bay leaves and a good pinch of salt and pepper. Sautee until onion begins to become translucent and onions begin to caramelize. Add homemade canned tomatoes and bring to the boil, then turn down to a low and simmer for a 30 minutes. Once sauce has simmered, add rinsed cooked ground turkey and simmer for a further 20 minutes.
Huevos rancheros has been my favourite breakfast on many thru-hikes. But, I haven't always confined it to the first meal of the day. Served with camp rice, or No.7 Rice at the end of a long day on the trail it makes for a great hearty dinner.
There is only one change in the recipe that needs to be made to make it Back Country, the huevos. Actually, to be honest I've never tried to dehydrate a tomato poached egg, maybe it would be awesome, but I'll never know. So make the sauce right up the point you would poach the eggs. Remove from heat.
Allow to cool to room temperature. Place 1½ cup per serving of mixture on the fruit roll-up trays on your Excalibur. On the vegetable setting (125 - 145 degress), dehydrate for 8 ours, or over night. Once fully dry, seal into vacuum seal bags and store in freezer until ready to head into the back country.
To rehydrate I add 1½ cup of water the night before and store in a strong zip lock back. In the morning it only requires 3-5 minutes of simmer time before it's ready for the eggs. Use your spork to make small wells in the sauce, crack in your eggs so they poach rather than fry. Try to crack them in as quickly as you can so they all get to cook for roughly the same amount of time. put the lid on and let the eggs cook for around 3 to 4 minutes.
Alternatively, for breakfast serve over a two egg camp omelet and for lunch or dinner add a serving of camp rice to the mixture before boiling in 1½ cup of water... and serve over a two egg camp omelet.