The word “gourmet” is relative. Especially when it comes to long distance backpacking. As a foodie and a long distance backpacker, I struggle to find a compromise. This recipe can be either gourmet or simple, depending on your level of motivation.
Tamales
I absolutely love tamales. I am sure I am not the first person to try this, but I am pretty proud of how well these worked out. Not only is the flavor amazing (identical to the original), but it rehydrated instantly in a freezer bag. It’s quick, uses very little fuel, is delicious, and the clean up is nothing. What else could you want in a backpacking dinner?
Ingredients
- 3 Tamales of your choice (I used the Trader Joe’s Handmade Pork and Red Sauce Tamales, but you could make your own tamales from scratch)
- 1/2 10 oz. can enchilada sauce
- 2 3/4 oz. Tilla-Moos (or similar) snack cheese (these keep up to 3 days in the pack) -OR-
- 2 T. freeze dried sharp cheddar cheese
At-Home Preparation
Pour the enchilada sauce over the tamales as evenly as possible. Then, slice the tamales into 1/4 inch slices (like slicing a loaf of bread) and arrange the pieces on the mesh tray in your food dehydrator. Dry at 150F for about 4-6 hours or until filling is dried. Place dried slices in a pint (or quart) freezer Ziplock bag. Easy!
Serves 1. Calories: ~720
In these pictures, I didn’t really do slices and it worked out just fine too.
On-Trail Preparation
Pour very hot water over mixture very slowly trying not to drown the pieces. They will soak up the water quickly. Add just enough to moisten it all. Roll around in your hands to make sure all parts get hydrated. Crumble in cheese and allow to sit a couple of minutes to get melty. Eat out of the bag. YUUUUUUUM!
Okay, it doesn’t look pretty. But it worked out amazing.
Calories: 975, Cost per serving: ~$7
If you liked this idea, check out my other “Gourmet Trail Recipes”.
No way you would put this much work into trail food? Check out my articles entitled “Favorite Easy Trail Recipes”. New recipes coming soon!
The Hiking Tree Blog 
Yum! Going to Have to try this one!
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You have listed enchilada sauce but then there is no instruction on what to do with it. Do you dehydrate the sauce too and add to dehydrated tamale?
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Hi there, good catch. I have done it two ways. I have dehydrated the sauce by itself and crumbled it in with the dried tamale, and I have added it to the tamale before cutting it up and dehydrating it. Both worked, but I think the second way was easier and dried batter.
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