I read in a trip journal on this site of a group eating fajitas. 

I'd like to try that.  But how to prepare in advance, (freeze?) without the peppers and other ingredients getting soft and soggy? 

I envision cooking it up, cooling, putting it in a foodsaver bag; then once in the bush heating it up and pouring it over tortillas. 

Any advice on preparing fajitas for a canoe trip?

prouboy

Lately I've been doing carnitas on the first night of canoe trips.  I use smoked pulled pork (vac-packed), tortillas, lime juice, fresh red onion and avacado, and some pico de gallo.  It's a quick, no-cook meal at the end of a long hard day.  Hardly any dishes to wash either.  Heat the bag of pork in boiling water or not, it's good both ways.  If its been a hot day, I eat it cold.  On cold days, I heat the pork.

If you're in the Twin Cities, Baker's Ribs in Eden Prairie has the best smoked pulled pork you'll ever eat in your life and they'll sell it by the pound.  I don't even bother to smoke my own.

I think you have it right prouboy, or if it's for the 1st day you could pack in frozen meat and grill it on-site.  The veggies should last several days if not cut up.  Put 'em in tupperware and keep out of the heat.

What I like to do with tortillas is toast them over the fire.  Stuff 'em full, wrap 'em up like a burrito, toast to golden brown.  The tortilla stiffens up and you can stuff one in your pocket, walk around munching.

Thanks Snow_Dog. 

I need to get out more!  I'll try Don Pablos' carnitas. 

I may have to try both carnitas and fajitas on my next trip.  My goal is to add diversity to the camp menu.  We try to bring in fresh meals for the first day or two.  So I'm interested in finding meals that are fresh yet don't weigh a ton.  After twenty years of brats, spaghetti, or stew, it's time for change.

Last year I added sweet and sour walleye in tempura over rice to the menu.  After years of pan-fried walleye, I wasn't sure how the guys would react.  It was a huge hit. 

Then again, everything tastes good in the backcountry.

prouboy

Spartan 2 -- Wow, you've got some experience with carnitas!  Not sure I'll make it to Illinois to try your spot.  Have you ever taken carnitas into canoe country? 

prouboy

No, MIke, have never taken any kind of fajitas, tacos, carnitas etc. into canoe country.  This past year took a ground beef wrap entree from Packit Gourmet that was supposed to have tortillas, but I bought corn tortillas from Zup's and they were god-awful.  They were the most crumbly things we ever saw--even on the second day of the trip!  (I was trying not to use the flour tortillas because they have more calories/carbs and more sodium.)

I liked the beef stuff a lot, Spartan1 thought it was a bit too spicy.  We'll have it again, though, but I'll take flour tortillas.

We don't take fresh meats and fresh foods.  Our evening meals are all freeze dried except for the first night.  I am not into fussing much about the food up there.  I figure we eat pretty good 50 weeks out of the year, and there are just other things (like photography) that I want to concentrate on in the canoe country.  We do take fresh eggs and have good breakfasts, though.

Thanks Lynda.  Good points about food.  I guess I'm getting kinda wrapped up (pardon the pun) in trying fajitas or carnitas!

And Old_Salt, with a recommendation like yours, Snow_Dog's fajitas are now on my menu list!  (Now I'll just have to practice making them.)

prouboy

Per the PM

In case I was not real clear earlier, we didnt freeze the flour tortillas, just the meat/peppers/onions etc that we prepared at home. The one problem with the tortilla is they tend to get stuck together, and it only gets worse the longer they are in your pack.

Perhaps wax paper is the answer?

solotripper wrote on Feb 7^th, 2011 at 5:47pm:


The tortillas seem to last pretty long, but they tend to stick together especially after being compressed in the pack.

I really like FISH tacos!   

I like tacos, and I like fish.  The thought of fish tacos grosses me out.  Kinda like beer and peanut butter.  I like 'em both, but together????

prouboy

Puckster wrote on Feb 10^th, 2011 at 10:24pm:

Yet, I bet you have had peanuts with your beer!  Picky eater are we.  (Just think of peanut butter as "pre-chewed" peanuts!)

I think someone should offer you a fish taco and not tell you what it is ... I think you'd be surprised.

How do you feel about escargot?

dd

Puckster wrote on Feb 12^th, 2011 at 2:49pm:

Beyond a garlic/butter sauce, escargot needs no such adornment.

How do you feel about fish roe?  After all, they are just "pre-fish."  A bit salty, but unlike escargot, it is better raw.  Laker roe is particularly nice.  Just think of it as "Quetico Caviar."  Maybe. with a modest RED wine.  How about a Blackstone Cab?  No. Wait!  What did my son say about a Blackstone Cab?  Ah, yes!  Its a good wine with hamburgers. (Dang Wine School ruined him!   )

dd

I fixed stuffed portabellas last night and while whipping these up, I was wondering if anyone uses portabella mushrooms as a beef substitute (e.g., fajitas).

dd