5 from 15 votes
Shredded Venison Street Tacos
Guajillo and pasilla chiles give these tacos a rich, complex flavor. Topped with acidic, crunchy pickled onions and queso fresco - you can't go wrong!
Prep Time
1 hr
Cook Time
10 hrs
Total Time
11 hrs
Servings:
16
tacos
Calories:
248 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
Chile Sauce:
- 6 guajillo chiles large, more if small
- 4 pasilla chiles large, more if small
- 6 cloves garlic unpeeled
- 1 onion quartered
- 3 chipotle in adobo sauce
- 1 tablespoon Mexican oregano
- 1 teaspoon salt
- 2 tablespoon apple cider vinegar
- 2 tablespoon honey
- ½ cup olive oil
Meat:
- 1 venison blade roast bone-in, or other bone-in cut
- black pepper freshly ground
- salt freshly ground
- 2 tablespoon lard or oil
Other Marinade Ingredients:
- 2 cinnamon stick
- 3 bay leaf
- 6 cups stock
Other Ingredients:
- red onion pickled
- 2 avocado ripe, sliced
- ½ cup cilantro chopped
- 1 cup queso fresco crumbled
- lime wedges
- 16 corn tortillas
Instructions
Meat:
- Place chiles and garlic in microwave safe bowl. Microwave for 1.5 minutes or until chiles are soft and flexible. Remove stems and seeds from chiles. Peel garlic. Add chiles and garlic to blender. Add remaining chile sauce ingredients to blender and blend until smooth. Set aside.
- Season blade roast all over with salt and pepper. Heat lard or oil in a dutch oven over medium heat.
- Sear blade roast on all sides possible until browned, about 2 minutes per side. They are a unique shape, so just do your best to get all of the sides.
- Remove blade roast to plate. Add more lard to dutch oven if there is not enough left to coat the bottom of the pan. Add in chile sauce. Stir frequently until fragrant and slightly browned.
- Add in broth, cinnamon sticks, and bay leaves. Stir until combined. Add blade roast to sauce and make sure liquid covers the whole roast. Refrigerate overnight or continue to next step.
- Preheat oven to 250°F. Heat dutch oven with meat and marinade over medium heat until mixture begins to boil. Cover and place in oven for 6-8 hours or until meat is tender and falls off the bone. If using a crockpot, cook on low for 8-10 hours.
- Remove meat to a plate and shred. Strain broth through a fine mesh strainer. Use a spoon to push as much of the chile sauce through the strainer as possible. Use a spatula to scrape the outside of the strainer. The goal is to still get as much of the sauce back into the pan, but remove any gritty pieces. Add sauce and meat back to dutch oven and return to the oven for 20 minutes or until heated through.
Cup of Yum
Assembly:
- Warm tortillas. To each tortilla, add shredded meat, cheese, pickled onions, avocado slices and cilantro. Serve with lime wedges.
Freezing Instructions:
- Place meat with enough sauce to cover the meat in a freezer zippered bag or vacuum bag. Squeeze the air out and freeze flat on a sheet pan. Freeze for up to 6 months. Thaw and reheat using the boil-in-bag method (if stored in a heat-safe bag) or reheat in a pan on the stove.
Nutrition Information
Calories
248kcal
(12%)
Carbohydrates
20g
(7%)
Protein
17g
(34%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
55mg
(18%)
Sodium
330mg
(14%)
Potassium
464mg
(10%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
1317IU
(26%)
Vitamin C
5mg
(6%)
Calcium
88mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16 tacos
Amount Per Serving
Calories 248
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 17g | 34% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 330mg | 14% |
| Potassium | 464mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1317IU | 26% |
| Vitamin C | 5mg | 6% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.