Venison Al Pastor Tacos...
from the streets of Mexico to your kitchen
The bold flavors of this classic Mexican street fare is a perfect match for the full flavors of Deer (or any wild game meat). This dish is very social and puts you at the helm as you pull lightly toasted tortillas from the grill to the plate of your awaiting guests. The symphony of sweet pineapple, smoky chilies, rich, quick grilled Deer with a splash of lime and refreshingly cool cilantro will be the envy of any Mariachi Band. Ole!
Venison Al Pastor
Al Pastor Marinade
1 lg onion, small dice
1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
1/2 c orange juice
1/4 c white vinegar
6 guajillo or 8 chili d'arbol - toasted, stemmed and seeds removed - ground fine
4 garlic cloves minced
2 tsp coarse kosher salt
1 tsp dried oregano, or 2 tbsp fresh chopped oregano
1 tsp freshly toasted ground cumin
2 chipotle (canned) chiles and 1 tsp adobo from the can
2 - 3 Deer top round, top sirloin, loin or tenderlion, cut into 1/2-inch slices
Garnishes
Chopped fresh cilantro
Corn tortillas
Smoky Chile Salsa (recipe to follow)
Lime wedges
Grilled pineapple
Grilled scallions
Sliced Red Radishes
Preparation
Place the onion and 2 cups of pineapple in blender, (reserve the remaining pineapple to be grilled later) and process until smooth. Add the remaining ingredients for the marinade and blend until smooth. Place the Deer in large resealable plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours and up to 1 day.
Prepare the barbecue (medium-high heat). Grill remaining pineapple and scallions until warm and slightly charred. Reserve for plating.
Oil the grill with vegetable spray or a rag soaked in olive oil. Grill the Deer until slightly charred to medium rare, allow to rest for 3/4 minutes. Transfer the grilled pineapple, scallions and Deer to work surface; chop all and mix in a bowl. Transfer to a platter, or fill your guests freshly warmed tortillas. Serve with garnishes, cold margaritas, cerveza fria and smiles!
WildEats Kitchen Tip:
To make your own chile powder, finely grind about 6 large dried seeded guajillo chiles in a spice mill to yield about 1/4 cup powder.
Smoky Chili Salsa
Makes about 2 cups of salsa, to make larger batches multiple ingredients and store in small plastic containers in the freezer for later use
8 large dried guajillo chiles or New Mexico chiles, stemmed, seeded, coarsely torn
2 cups hot water
2 tbsp oil
1 onion, diced
3 garlic cloves
1 to 2 chipotle chiles and 1 to 2 tsp adobo from canned chipotles in adobo
1 tsp freshly toasted ground cumin
2 tsp fresh lime juice
kosher salt to taste
1/4 cup chopped fresh cilantro
Preparation
Place the dried chiles in a bowl. Add 2 cups hot water; soak at least 2 hours or overnight. Drain the chiles, reserving soaking liquid.
Heat a small nonstick skillet or pot with the oil over medium heat. Add the onions and garlic and sauté until lightly brown and fragrant. Add the remaining ingredients, except the cilantro, and bring to a boil. Remove from the heat and allow to sit to cool slightly. When slightly cooled place in to a blender and blend until smooth. Adjust the seasoning and at this point you can add additional chipotle chilies if you want more smoky heat. Add the cilantro, additional salt if needed as well as more lime juice.
Transfer to a bowl to serve with your Deer Al Pastor tacos.
DO AHEAD: Can be made 1 week ahead and held fresh or reserved in the freezer indefinitely.