Hello everyone, youtube, welcome to Mom's Bush Kitchen i am Jon and this is my Mom and we are
in her bush kitchen and today we are making a queso fundido burrito. The one difference
between this recipe and some of the other recipes we've done is it looks like a lot more ingredients
here tell me what we're starting out with here. The structure of the recipe i'm using
a dehydrated ground beef along with some black beans. I dehydrated some salsa, dehydrated onions,
dehydrated red bell peppers. Oh my gosh. Dehydrated jalapenos and cilantro. All right there's a
full list of ingredients in the description below if you can't remember all that. By the way, the way
you dehydrate beef you have to add some sort of a starch with it. It tends to be like trail
gravel unless you dehydrate it correctly. So one pound of meat, a half a cup of bread crumbs.
A half a cup of bread crumbs for one pound of meat and the dehydrator for 160 degrees? Yeah.
This is what we got, this is the main packaging of our fundido burrito. This
is going to make up the girth of it. That's kind of it your work is done until you hit the trail.
So let's go over how to rehydrate the fundido burrito. All right for the rehydration process
Mom insists that you can just rehydrate this in a bag, but that is not as fun as what we did
in the winds with this recipe using the msr pot that we have here and our pocket rocket system.
And don't forget if you need help setting up your own bush kitchen we made that video first
link in the description and a card up top. We're going to cook the
structure of the recipe first. Same rule of thumb oh i'm getting some of that capsaicin.
There's already some spice on here. Some peppers, no that's good that's good that's good. We're good? Maybe a
little bit more, what's the rule? Okay there. Just cover. Always cover remember. The salsa has to...
We are definitely knocking this over at some point. And how long is this gonna take? We have to boil it,
then simmer it for about five to ten minutes. Five to ten minutes until the salsa blends with the
beef and the beef is no longer gravel. Now let's talk about this while we're waiting. We
as backpackers always deprive ourselves of actual flavor on the trail. Once this is done simmering we
are going to add this. This is our pre-made spice packet. So what's in the spice pack? All the flavor
of the recipe is in the spice pack. The queso to begin with and i use anthony's white cheddar
cheese powder. Soy milk powder. I put a tablespoon in half. That's weird why milk powder? Creamy. Yummy
creamy texture. Ah. Then we're gonna add of course it wouldn't be mexican without some chili powder.
I put a little lime in it. Coriander, cumin, and some onion powder. So that looks good. Yeah this is about
5-10 minutes. This looks good, this is nice and rehydrated. This looks watery so, oh yeah we have
this spice pack. Now if there's too much water in there you should pour it off, but i think just that
much moisture is gonna be perfect. This is why we are adding the milk powder and the queso it's all
gonna make it this nice and creamy creamy burrito style thing. The heat is still on does that matter?
Yeah you want it on. Okay. God that is so good. That is freaking so bomb. It's almost too flavorful
but when you put it in a burrito. Usually by the end of your trip your tortillas will be
stuck together if you don't package them with some parchment paper, some wax paper in between.
Mom you still got spices in in the air, in your hair, in the hair, in the air.
So you could get a to-go package of your hot sauce too and throw in there
or you could dehydrate your sriracha. So there you go,
how to set up your kitchen right here, there's more recipes over here, thank you for watching, we'll see you next time. Bye.