This is the final meal I need to make. The plan is to eat this the first night out of a re-supply, so hopefully I can buy corn chips at a market to eat with it.
2 Chicken breasts, cooked, diced, tossed with Mexican spices (left over from when I made 4 chicken breasts for the curry recipe) and dehydrated
3 cups tomato sauce (the remainder of what was left over from cooking the chicken and tomatoes for the curry)
2 can green chilis
3 chipotle peppers in adobo
2 TB adobo sauce
Mexican spices (same as the ones used for the Mexican rice)
1 can black beans, drained and rinsed
1 can hominy, drained and rinsed
1 large yellow onion, diced
1 zucchini, diced
1 bell pepper, diced
5 cloves garlic, rough chop
1 bunch of cilantro
Combine tomato sauce, chipotle peppers, adobo, green chilis, juice from one lemon, Mexican spices and salt and pepper. Puree until smooth.
In a 450 degree oven, cook the zucchini, onion, bell pepper and garlic for 5 to 7 minutes with salt and pepper. Chop the cilantro and toss it with the vegetables after taking them out of the oven.
Spread 1.5 cups of tomato sauce per drying tray (I used 2 trays)
Spread all the vegetables/cilantro on 1 drying tray
Spread the hominy/black beans on one tray.
Dehydrate for 12 hours at 145. The tomato puree will look and feel like a fruit roll up. Once it’s dry, I put it in the food processer to break it up into small pieces. Portion everything into vacuum sealer bags. I think my ratio was .5 cups chicken to .33 cups each sauce, vegetables, beans/hominy. Note: bouillon cubes are pictured, but not used in the recipe.