Today, we have a recipe straight from the book: Take the Burrito Highs with the Lows, as well as a graphic for you to enjoy. Enjoy!
Take the Burrito Highs with the Lows
Yields: 2 Hungry Survivor servings, 4 Regular Joe servings
This recipe takes 2 totally gnarly-sounding ingredients, freeze-dried meat and a pathogenic corn fungus, and makes them into a delicious bunker burrito—no joke. Frying up freeze-dried meats with onion and spices is one of the best ways of making them less shelf-stable-esque. The “corn mushroom” huitlacoche is actually a popular ingredient in Mexican cooking— quesadillas, burritos, and soups will often feature its interesting earthy and slightly exotic flavor. This ugly-looking fungus often impacts corn crops and is largely viewed as blight (“corn smut”) by North American farmers, and as a result huitlacoche has never really taken off among American eaters or cooks. But you can find it in specialty grocery stores or online for your pre-zpoc stocking needs—it will bring a little pizzazz to your WSSH stores and this burrito.
Chef’s or survival knife and cutting board
3 medium bowls1 large plate1 large sauté pan
Wooden spoon or other stirring utensil
Direct, Rocket Stove (page 77) or other Stovetop Hack (page 42)
10 minutes prep
10 minutes attended cooking time
1 c. freeze-dried chicken, ground beef, or Textured Vegetable Protein (TVP)
2 tbsp. freeze-dried onions1 c. freeze-dried cheese
2 tbsp. oil½ tsp. ground cumin
½ tsp. chili powder1 tbsp. freeze-dried garlic
½ c. powdered sour cream 4 flour tortillas (see Flour Tortillas, page 214) 1 small can huitlacoche
2 tbsp. pickled jalapeno, roughly chopped
Hot sauce of your choice, to taste
1. Set up a Rocket Stove or other Stovetop Hack. Rehydrate the protein and onion in separate bowls using warm water as per package instructions. In the meantime, rehydrate the cheese on a large plate (see Rehydrating Freeze-Dried Cheese, page 213).
2. Heat a large sauté pan with oil over medium-high heat. Drain off excess water from the onions and protein, setting aside for soup making, watering plants, or some other appropriate reuse.
3. Sauté the onions 2–3 minutes, until soft and slightly browned. Add the protein and sauté an additional 2 minutes or so until browned. Clear some space in the pan by pushing aside the protein and onion, then add the cumin and chili powder to this cleared space and toast, stirring continuously, until fragrant. Add the garlic to the pan, then mix the cumin and chili powder into the other ingredients and cook another minute or so. Remove from heat and set aside.
4. Reconstitute the sour cream in a bowl and spread onto the tortillas. Add a thin layer of huitlacoche on top of the sour cream. Divide the protein evenly among the tortillas, then top with cheese and pickled jalapenos. Season with hot sauce to taste. Roll up and enjoy.
Lauren was infected with a rare strain of undead enthusiasm over a decade ago while fighting off the zombie menace of Raccoon City in the original Resident Evil. From video games to comic books, zombie walks to online communities, there are few corners of the culture she has not explored. And she’s got a decent zed t-shirt collection, to boot.
When not nerding out about zombies, space, or Adventure Time, Lauren works in the world of food as a professional cook and writer. Since completing her culinary training at Toronto's George Brown Chef School in 2008 she has done a variety of work—from restaurant cooking to cheesemongering, online sales to catering, teaching cooking classes to writing for print and online media. She completed research and course development work at George Brown examining the career motivations, ambitions, and expectations of students with the aim of better understanding low female representation at the executive level of professional kitchens.
After eating up all the good bits of Toronto, Lauren followed a trail of crumbs to Brooklyn, where she is cooking, eating, writing, and teaching happily.
ABOUT THE BOOK:
You duck into the safest-looking abandoned house you can find and hold your breath as you listen for the approaching zombie horde you’ve been running from all day. You hear a gurgling sound. Is it the undead? No—it’s your stomach.
When the zombie apocalypse tears down life and society as we know it, it will mean no more take out, no more brightly lit, immaculately organized aisles of food just waiting to be plucked effortlessly off the shelves. No more trips down to the local farmers’ market. No more microwaved meals in front of the TV or intimate dinner parties. No, when the undead rise, eating will be hard, and doing it successfully will become an art.
The Art of Eating through the Zombie Apocalypse is a cookbook and culinary field guide for the busy zpoc survivor. With more than 75 recipes (from “No Knead To Panic Bread” and “Apocalypse Soup for the Survivor's Soul” to “Pasta Aglio e Oh No!,” “Down and Out Sauerkraut,” and “Twinkie Trifle”), scads of gastronomic survival tips, and dozens of diagrams and illustrations that help you scavenge, forage, and improvise your way to an artful post-apocalypse meal. The Art of Eating is the ideal handbook for efficient food sourcing and inventive meal preparation in the event of an undead uprising.
Whether you decide to hole up in your own home or bug out into the wilderness, whether you prefer to scavenge the dregs of society or try your hand at apocalyptic agriculture, and regardless of your level of skill or preparation, The Art of Eating will help you navigate the wasteland and make the most of what you eat.
Just because the undead’s taste buds are atrophying doesn’t mean yours have to!
Do you want to win a copy of The Art of Eating Through the Zombie Apocalypse? Here's your chance. I will be giving away one copy of The Art of Eating Through the Zombie Apocalypse. US/Canada only. Once I have chosen the winner via Rafflecopter, I will email the winner to ask for his/her shipping details, which I will then forward to BenBella Books. Prize fulfillment will be done by BenBella Books. Ready? Enter below:
a Rafflecopter giveaway