Braised Venison Barbacoa Tacos

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These might have been the best tacos I have ever tasted.

  • 1 Tbsp. chile powder
  • ½ tsp. ground clove
  • 2 tsp cumin
  • 1 Tbsp. kosher or sea salt
  • 5  cloves garlic, peeled and cloves smashed
  • ¼ c. fresh lime juice
  • ½ c. apple cider vinegar
  • 6 oz. tomato paste
  • 1 bunch cilantro leaves (about 1 cup)
  • 1 jalapeño cut in fourths
  • 1 red onion, peeled and cut into large chunks
  • 2 Tbsp flour
  • 5 dry bay leaves
  • 3-4 pounds elk roast
  • 2-4 cups beef or chicken broth

Barbacoa:

1) Preheat oven to 300⁰F. Add chipotle powder, ground clove, cumin, salt, garlic, lime juice, cider vinegar, tomato paste, cilantro, jalapeño, and red onion to a food processor and pulse to combine.

2) Prepare your roast by seasoning liberally with salt and pepper. Dust the roast with flour on all sides.

3) Place your dutch oven over med-high heat and add 3 Tbsp of olive oil (or leftover bacon grease). Once pan is hot and smoking, brown the roast on all sides.

4) Pour barbacoa sauce on top of beef. Add stock around (not on top of) the meat and place bay leaves on top. Cover with lid.

5) Cook for 5 hours until fork tender. Remove the beef and shred with two forks. Remove bay leaves from barbacoa sauce. Add a few spoonfuls of the barbacoa sauce to the beef and mix. Keep warm and serve. Excellent served in a Mexican fajita spread with avocado, cilantro, chopped tomato, sour cream, refried beans, and shredded lettuce.

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