5 from 12 votes
Venison Barbacoa Tacos
These Venison Barbacoa Tacos feature slow-cooked venison roast simmered in a rich sauce of Pasilla chiles, chipotles, citrus juices, and aromatic spices. The meat becomes tender enough to shred easily and absorbs deep smoky and tangy flavors, making for a satisfying taco filling. The recipe includes classic taco toppings like cilantro, diced onion, radish, and salsa verde, which add fresh and crunchy contrasts to the tender, flavorful venison.
Prep Time
15 mins
Cook Time
12 hrs
Total Time
12 hrs 15 mins
Servings:
6
Calories:
499 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
Barbacoa:
- 2 lb venison top round or other roast cut
- black pepper to taste
- salt 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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 499
% 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.