u/No_Boat6302

This will be my third full Camino ( have done French way in January and Portuguese in September ) doing the Norte in 5 days — I’m being told if you sleep in a bivy out of sight like Vagrant Holiday, it doesn’t fall under the law *acampada libre*, because it doesn’t use poles, and you’ll likely just get told to move along if anything.

im a leave-no-trace camper from Alaska (have lived in Madrid for 4 years), would only set up after dusk in a hidden place, and leave before dawn, only if albergues are full and won’t let me sleep outside. I refuse to race people to albergues or spend more that 30€ for a hostel.

Anyone have any stories using a vivac/bivy or even a tent?

4g of PE. Just letting the bugs crawl on me, watching the birds, eating a Granny Smith green apple. not thinking of anything in particular. Doesn’t get much better than this.

Tacos Chukis–Style Adobada Tacos

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Seattle's beloved Tacos Chukis, tender marinated pork adobada, grilled pineapple, melty cheese, diced onion, fresh cilantro, a creamy guacamole, and a authentic salsa, on a soft corn tortilla.

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Ingredient

• 1–2 lbs Pork Shoulder AKA Pork Butt/Boston Butt - Alternatively: Pork Loin

• ⁠1 cup pineapple (grilled or sautéed, one or two ice cube sized slice per taco, last topping)

• ⁠20 corn tortillas (2 per taco)

• ⁠1 cup shredded Oaxaca or mozzarella cheese

• ⁠¼ cup diced onion

• ⁠¼ cup chopped cilantro

• Adobada marinade (recipe below, or store bought)

• Red Salsa (recipe below, or store bought)

• Avocado salsa (recipe below, or store bought)

((⚠️ MORE INGREDIENTS REQUIRED FOR DISH BELOW!⚠️ ))

Directions

1. ⁠⁠ Rub the adobada marinade all over the pork, place in a container or zip bag, and refrigerate at least 2 hours — overnight (8–24 hrs) is ideal for the best flavor.

2. ⁠⁠Cook the pork by roasting (160°C / 325°F covered for ~2–3 hrs until fork-tender), slow-cooking (low 6–8 hrs), or searing then braising on the stove (1.5–2 hrs). When cooked, Optionally, shred and pan-crisp the shredded pork in a hot skillet to get caramelized edges, finish cooking with added marinade in the pan for extra flavor.

3. ⁠⁠⁠Grill pineapple slices until lightly charred.

4. ⁠⁠⁠Warm tortillas and melt cheese on each.

5. ⁠⁠⁠Assemble: pork, pineapple, salsa roja, creamy guacamole, onion, cilantro.

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Adobada Marinade - Ingredients

• 3 chipotles in adobo + 1 tbsp adobo sauce

• (1/4 cup) orange juice or pineapple juice

• 2 tbsp white vinegar

• 3 garlic cloves, peeled

• ½ small onion chopped

• 1 tsp Mexican oregano (dried)

• ½ tsp ground cumin

• ½ tsp smoked paprika

• ¼ tsp ground cinnamon

• 1 tbsp brown sugar or honey

• 1 tsp kosher salt

• 1 tbsp neutral oil (vegetable or light olive oil)

• (2–4 tbsp) water to loosen if needed

Directions

1. ⁠⁠Put all marinade ingredients in a blender or food processor and blitz until very smooth. Taste and adjust — add a pinch more salt, a splash more vinegar/juice for brightness, or a bit more sugar for sweetness.

2. ⁠⁠Reserve 2–3 tbsp of the marinade if you want to use it later as a glaze; if you use reserved raw marinade as a sauce, bring it to a boil for 3–5 minutes first to cook any raw bits.

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Red Salsa - Ingredients

• ⁠3 Roma tomatoes

• ⁠2 dried guajillo chiles (seeded)

• ⁠1 dried árbol chile (optional for heat)

• ⁠2 cloves garlic

• ⁠¼ onion

• ⁠1 tsp white vinegar

• ⁠salt to taste

Directions

1. ⁠Roast tomatoes, chiles, garlic, and onion until charred. Blend with vinegar and salt until smooth.

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Creamy avocado salsa - Ingredients

• ⁠2 ripe avocados

• ⁠2 tbsp Mexican crema or sour cream or (tbsp of Mayo)

• ⁠juice of 1 lime

• ⁠1 clove garlic (minced)

• ⁠2 tbsp finely chopped cilantro

• ⁠1 tbsp finely minced onion

• ⁠salt to taste

Directions

1. ⁠Blend until creamy, not thick like guacamole, avocado with lime juice, mix in crema, garlic, cilantro, onion, and salt until creamy.