BY COREY ELLIS AND JULIE MACKIEWICZ
New Mexico is known for their red and green chili. If you’ve ever lived there, or spent much time there, you know that once you start down the chili path there’s no turning back! These slightly spicy and citrusy red chili venison tacos will satisfy any chili fanatic – until your next hankering at least.
Prepare in a slow cooker, Crockpot, Instant Pot or Dutch oven
- 1 lb. of braising meat (shank, neck, rib meat or brisket)
- 2 tbsp of New Mexico red chili powder (more if you like it spicy!)
- 2 oranges
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp cumin
- 2 pints stock (preferably venison or elk)
- Salt and pepper
- Flour or corn tortillas
- Your favorite taco toppings (here we used cilantro, green onion, red cabbage, lime, pickled red onion, and cotija cheese)
Salt and pepper the meat to taste and then brown the meat before adding it to your preferred slow-cooking dish or cooker.
Zest the oranges and then squeeze the juice of both oranges into the cooker. Then mix in all the spices well. Allow to cook until fork tender.
When the meat is ready, remove and shred with a couple of forks. While you are shredding the meat, reduce 2 cups of the liquid by about half; this will vary depending on your cooking method; look for the braising liquid to thicken enough to serve as a taco sauce.
Once liquid has reduced, use a blending wand, blender, or food processor to smooth the liquid to a sauce.
Now assemble the tacos! I’m sure you can handle it from here!
Pro tip: crisp the meat in pork or bear fat before adding to the taco. You’ll thank me later.
2 oz. Silver Tequila
½ oz. simple syrup
In a shaker, add Tequila, simple syrup, and juice of half a lime. Shake vigorously and strain over fresh ice in a rocks glass or tumbler. Garnish with a wedge of fresh lime if you like. Enjoy!