Venison Barbacoa Tacos
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 hrs
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Total Time
12 hrs 15 mins
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Servings
6
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Calories
499 kcal
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Course
Main Course
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Cuisine
Mexican
Venison Barbacoa Tacos
Description
Venison Barbacoa Tacos blend a venison top round roast with a sauce made from rehydrated Pasilla chiles, chipotle in adobo, garlic, onion, tomato, orange and lime juices, apple cider vinegar, and cumin and oregano. The venison is first seared in lard before being submerged in this flavorful sauce and slow-cooked in a crock pot for 10 to 12 hours until tender enough to shred. The slow cooking allows the robust and smoky flavors from the chiles and spices to deeply infuse the lean venison, resulting in tender meat with a complex, layered taste.
The barbacoa is served on warm corn tortillas topped with chopped cilantro, finely diced onion, thin sliced radishes, and a drizzle of salsa verde. The combination of citrus, spice, and fresh garnishes balances the richness of the meat nicely. This preparation is ideal for a hearty taco meal where the tender texture and flavorful sauce carry the dish.
The recipe suggests preparing the barbacoa sauce and marinating the meat overnight before cooking, which helps deepen the flavors. Adjust seasoning with salt and pepper before cooking, and flip the roast a few times during slow cooking to ensure even tenderness throughout.
Ingredients
Barbacoa:
- 2 lb venison top round or other roast cut
- salt to taste
- black pepper to taste
- 2 tablespoon lard divided
- 6 Pasilla chile
- 6 cloves garlic
- 1 yellow onion medium, cut into quarters
- 1 tomato medium, cored and cut into quarters
- 3 chipotle in adobo sauce
- 1 orange juiced
- 1 lime juiced
- 2 tablespoon apple cider vinegar
- 2 cups stock wild game or beef
- 3 bay leaf
- 2 teaspoon cumin
- 2 teaspoon oregano
Other Ingredients:
- 18 corn tortillas
- ½ cup cilantro chopped
- 1 yellow onion finely diced
- 1 cup radish thinly sliced
- ¾ cup salsa verde
- 3 lime cut into wedges
Instructions
- Season venison all over with salt and pepper. Heat 1 tablespoon lard in medium skillet over medium-high heat. Sear roast for 2-3 minutes per side or until browned. Remove to a plate and set aside.
- Soak chiles in a bowl of boiling water for 15-20 minutes. Place a plate or bowl on top to keep them submerged. Once chiles are softened, remove seeds and stems. Place chiles in blender.
- Add garlic, onion, tomato, chipotles, orange juice, lime juice, apple cider vinegar, and 1 tablespoon lard to blender. Blend on high until mixture is smooth.
- Pour sauce mixture into crock pot. Add in stock, cumin, and oregano and stir until well-combined. Add in venison roast. Make sure roast is fully submerged or at least covered with the sauce. Add in bay leaves.
- Cover and place crock pot insert in fridge and refrigerate overnight or cook immediately.
- Cook on low in crock pot for 10-12 hours or until tender and easy to shred. Flip the roast a few times during cooking. You can also cut the roast into smaller pieces to speed up the process.
- Shred meat and place in a bowl. Strain the sauce through a fine mesh strainer. Discard solids. Place meat back into crockpot with sauce and cook on low for an additional 30 minutes to warm the meat back up and allow it to soak up the sauce.
- Divide meat among warm corn tortillas and top with desired toppings. Squeeze fresh lime juice over tacos. Enjoy!
- To freeze meat: add meat to a freezer zippered bag. Squeeze out any excess air and freeze flat. Store upright once frozen and freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 56g | 19% |
| Protein | 43g | 86% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 133mg | 44% |
| Sodium | 502mg | 21% |
| Potassium | 1184mg | 25% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 3406IU | 68% |
| Vitamin C | 35mg | 39% |
| Calcium | 137mg | 14% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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