Our dehydrated pork tacos with Mexican rice reconstitute into a tasty wrap or pita filling. These tacos are a favorite in our easy-to-make and prepare camping and backpacking meal series. It’s a hearty meal made with readily available ingredients that we can easily dehydrate.
Dehydrated camping food recipes such as this one are easy to make and easy to prepare and cook on a single-burner camp stove.
Don’t forget to bring some salsa condiment packets to top it off.
So, let’s get started.
Table of Contents
- Dehydrated Pork Taco and Mexican Rice Bowl Recipe
- Supplies and Tools Recommendations
- Dry Ingredients for the Dehydrated Pork Taco and Mexican Rice Bowl
- Dehydrated Pork Tacos with Mexican Rice Wet Ingredients
- At-Home Preparation
- Optimize Food Protection for Storage and Travel
- In the Field Preparation
- Serving Suggestions
- Dehydrated Pork Tacos and Mexican Rice Bowl Nutrition Information
Dehydrated Pork Taco and Mexican Rice Bowl Recipe
We can dehydrate almost all of the ingredients needed for this recipe. Some ingredients, like a package of citrus powder drink mix, are a no-brainer grocery store purchase, it’s easier to buy than to dry.
Supplies and Tools Recommendations
Supplies and tools are minimal for making our dehydrated pork taco and Mexican rice bowl, and nothing special or out of the ordinary is needed.
- Several 1-quart zip-top bags
- Heavy-duty paper towels
- Labeling materials (masking tape, waterproof all-weather pen)
- Small food-safe leak-proof container (optional)
Dry Ingredients for the Dehydrated Pork Taco and Mexican Rice Bowl
1) dehydrated pork crumbles
2) dehydrated rice made with vegetable broth
3) dehydrated RoTel Diced Tomatoes with Green Chilies
4) dehydrated onion
5) spices and seasonings (taco seasoning, dehydrated cilantro, and garlic powder)
6) dehydrated jalapeno peppers (optional)
7) dehydrated carrots
8) powdered citrus drink mix
Makes one serving, approximately 150 grams dry weight.
- 40 grams dehydrated ground pork crumbles
- 40 grams dehydrated white rice
- 15 grams dehydrated onion
- 6 grams dehydrated RoTel Diced Tomatoes with Green Chilies
- 6 grams dehydrated carrots
- 8 grams citrus powder drink mix
- 1 tablespoon taco seasoning
- 1 teaspoon dehydrated cilantro
- 1/2 teaspoon garlic powder
- Pinch of freshly ground black pepper
- 5 grams dehydrated jalapeno pepper slices (optional)
Dehydrated Pork Tacos with Mexican Rice Wet Ingredients
- A quality cooking oil, such as avocado or olive oil, in a leak-proof container (optional)
- Small food-safe leak-proof container with pickled red onions or other toppings of choice (optional)
Ingredient Notes
We use the easy-to-find McCormick Taco 30% Less Sodium seasoning packets. Some pre-made seasoning mixes tend to burn. I haven’t found that to be the case with this one. However, feel free to use the seasoning mix that is available locally. Just be sure to test it several times at home, where you can easily correct any cooking mishaps.
Some taco seasoning blends have a good amount of salt. We recommend making and trying this homemade dehydrated camping meal recipe several times at home before preparing it for the first time in the field so you will know what to expect. Don’t depend on untested gear or untested recipes.
For the citrus powder drink mix, we like to use the Liquid IV Hydration Multiplier tangerine flavor immune support drink mix. It has a bit of cane sugar natural flavorings, with an assortment of vitamins and minerals. Nothing artificial. It’s a popular product with over 20,000 mostly 5-star reviews. Each packet is 16 grams. We’ll use half a packet per single serving of dehydrated pork tacos. But use what you can easily find.
At-Home Preparation
Combine all the dry ingredients into a single food-safe 1-quart quality name-brand zip-top bag for the best storage results. The sharp edges of dehydrated ingredients will likely cause micro-punctures in lesser-quality zip-top plastic bags.
Label and date the zip-top bag to identify the contents. Masking tape and an all-weather pen with permanent ink work well here.
Compared to the local big box stores, Amazon has the best prices for the Ziploc 1-quart zip-top bags. So says the 20,000 plus Amazon customer reviewers who took the time to leave feedback. The rough edges and sharp ends of dehydrated foods very often compromise generic zip-top bags. Quality zip-top bags are a necessity when making dehydrated meals for camping.
Need another reason to buy quality name-brand Ziploc bags? An analysis commissioned by the Mamavation website showed that the majority of plastic sandwich bags sold in the U.S. contain high levels of toxic PFAS, also known as forever chemicals. Ziploc was one brand that contained no detectable levels of forever chemicals.
Be sure to include a short note with the name of the dish and detailed preparation instructions. We have included printable and detailed preparation instructions at the end of this page.
Optimize Food Protection for Storage and Travel
Double bagging, using two zip-top bags with a separator, is an option to help guard against punctures, leaks, and water penetration and to protect the food’s integrity. This way, it remains viable in the field or pantry storage.
The Scott Shop towels brand makes an excellent bag separator. These multipurpose paper towels are thicker than the average heavy-duty paper towel. As a multitasker, repurpose these towels for the after-meal cleanup activities.
These heavy-duty paper towels have over 11,000 Amazon customer reviews with an average rating of 4.8 out of 5 stars, which is evidence of a great product. You may be able to find them at your local big-box megamart automotive department.
In the Field Preparation
Empty the contents of the zip-top bag into a suitable-sized cooking pot.
Measure in enough water to cover the dry ingredients. Then add a tad bit more water. Stir to mix thoroughly. Cover, and let the dry ingredients hydrate for a minimum of five minutes. Stir several times, and add more water if needed to keep all ingredients covered and well-saturated with water.
You’ll see the dehydrated ingredients start to soften and hydrate.
So why not add all of the water at once? You certainly can, but we are metering in the water, so we don’t end up with a too-dry or soupy final product. Adding water in smaller amounts works best for our Dehydrator Chef recipes.
Bring the hydrating mix to a boil on your cooking stove, stirring occasionally to mix. Be sure to stir the contents all the way to the bottom of the cooking pot.
Next, adjust the stove to a low-heat simmer for approximately two minutes. Stir frequently to reduce the chances of burning.
After two or more minutes of simmering and stirring, turn off the stove and move the pot into an insulated wrap or cozy to rest and hydrate for 15 to 20 minutes or more for the flavors to blend and the ingredients to fully reconstitute.
Practice this dehydrated camping meal recipe several times at home before preparing it for the first time out in the field so you know what to expect. Use the very same camp cookware and dinnerware to work through all the how-to unknowns and to adapt where necessary.
Add any additional seasoning, such as hot sauce or salsa packets, for some added spice.
Serving Suggestions
Spoon the hydrated pork taco with Mexican rice mix into a burrito wrap.
Top with your choice of accessories, such as hot sauce packets, salsa packets, pickled red onions, or any other favorites. Leave a comment below on your favorite toppings.
Optionally, enjoy it straight from the cooking pot. This is the easy cleanup method.
Dehydrated Pork Tacos and Mexican Rice Bowl Nutrition Information
Approximate Serving Size: 150 grams | Calories: 549kcal | Total Fat: 8g, | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 1120mg | Carbohydrate: 88g | Dietary Fiber: 7g | Sugar: 22 g | Protein: 30g
Dehydrated Pork Taco and Mexican Rice Bowl
Equipment
- Labeling materials (masking tape, waterproof all-weather pen)
Ingredients
Dry Ingredients
- 40 grams dehydrated pork crumbles
- 40 grams dehydrated white rice
- 15 grams dehydrated onion
- 6 grams dehydrated RoTel Diced Tomatoes with Green Chilies
- 6 grams dehydrated carrots
- 1 tablespoon McCormick 30% Less Sodium Taco Seasoning Mix
- 8 grams citrus powder drink mix
- 1 teaspoon dehydrated cilantro
- 1/2 teaspoon garlic powder
- 1 pinch fresh ground black pepper
- 5 grams dehydrated jalapeno pepper slices (optional)
- pita bread or tortilla wraps (optional)
Wet Ingredients
- quality cooking oil, such as avocado or olive oil (optional, stored in a leak-proof container)
- pickled vegetables (optional, stored in a leak-proof container)
- salsa condiment packets (optional)
Instructions
At Home Preparation
- Add the dry ingredients to a food-safe 1-quart quality name-brand zip-top bag. Label the zip-top with the contents and the date.40 grams dehydrated pork crumbles, 40 grams dehydrated white rice, 15 grams dehydrated onion, 6 grams dehydrated RoTel Diced Tomatoes with Green Chilies, 6 grams dehydrated carrots, 1 tablespoon McCormick 30% Less Sodium Taco Seasoning Mix, 8 grams citrus powder drink mix, 1 teaspoon dehydrated cilantro, 1/2 teaspoon garlic powder, 5 grams dehydrated jalapeno pepper slices, 1 pinch fresh ground black pepper
- Store the leak-proof containers of cooking oil and pickled vegetables in your cooking pot or with your camp kitchen spices and condiment packets.quality cooking oil, such as avocado or olive oil, pickled vegetables
Packaging
- Wrap the zip-top bag with a heavy-duty paper towel to help guard against punctures, leaks, and water penetration due to the sharp edges of the dehydrated ingredients and to protect the food's integrity. This way, it remains viable in the field or pantry storage.
- Add the paper towel wrapped dry mix bag to the last food-safe 1-quart quality name-brand zip-top bag and label it with the contents and the date.
In the Field Preparation
- Empty the dry mix contents of the zip-top bag into a suitable-sized cooking pot.
- Add enough water to cover the dry ingredients. Then add a tad bit more water. Stir to mix thoroughly. Cover, and let the dry ingredients hydrate for a minimum of five minutes.
- Next, on your cooking stove and over medium flame, bring the hydrating mix to a boil, frequently stirring to mix. After coming to a boil, turn the flame down to a simmer to reduce the chance of burning.
- After two or more minutes of simmering and stirring, turn off the stove and move the pot into an insulated wrap or cozy to rest, hydrate, and steam for 15 to 20 minutes or more for the flavors to blend and the ingredients to fully reconstitute.
- If desired, add a bit of the healthy cooking oil from the leak-proof container. Stir to combine.quality cooking oil, such as avocado or olive oil
- Optionally, scoop the pork taco and Mexican rice mix onto the tortilla wraps or into the pita pocket bread. Enjoy.
Notes
Nutrition
Nutrition information is only an estimate and may differ depending on the ingredients you use.
Dehydrated Pork Taco and Mexican Rice Preperation Instructions
Equipment
- camp kitchen equipment (including camping stove, cooking pot, utensils, etc.)
Materials
- 1 serving dehydrated pork tacos and Mexican rice
Instructions
- Empty the dehydrated pork taco and Mexican rice dry mix contents of the zip-top bag into your cooking pot.
- Pour in enough water to cover the dry mix, then add a tad bit more.
- Cover and let the dry ingredients hydrate in your camp cookware for at least five minutes. Stir all of the way to the bottom now and again. Add more water if the hydrating mix gets too dry.
- Next, on your cooking stove and over a medium flame, bring the slurry to a boil, stirring frequently to prevent burning.
- After bringing the slurry to a boil, turn the stove down to a low simmer for two minutes.
- After two or more minutes of simmering and stirring, turn off the stove and move the pot into an insulated wrap or cozy to rest and hydrate for 15 to 20 minutes or more for the flavors to blend and the ingredients to fully reconstitute.
- Finally, after the pork taco and Mexican rice mix has rested for 15 to 20 minutes, add some of the optional cooking oil and stir to mix. If desired, scoop into a tortilla wrap or pita bread and top with salsa. Enjoy!
