29 May Texas Chilli Venison Taco Recipe
This is a knock-your-socks-off Texas Chili Taco recipe. The best part? ANCHO CHILIES. And a surprise ingredient… you’ll know what I’m talking about when you see it.
The preparation is quite a bit more extensive than your average ground meat and pre packaged seasoning mixture but let me tell you what, this was by far the best “home-made” taco I’ve ever had! Pop a couple tops and give it a shot, you won’t be disappointed.
- 2 lbs of ground venison
- 1 large red onion
- 3 tablespoons minced garlic
- 3 tablespoons of peanut or canola oil
- 4 ancho chiles (remove seeds and stem)
- 1 can of chopped tomatoes
- 3 tablespoons of semisweet chocolate chips
- Salt & pepper to your liking
- Charred corn tortillas
- Crumbled ricotta salata cheese
- Sliced avocado
- Sliced radishes
- Pickled jalapeños
- Cilantro leaves
- Sliced lime
Season the ground meat with salt.
On a large baking sheet, toss the chopped onion and minced garlic with 1 teaspoon of the oil and season with salt and pepper. Broil for 10 to 12 minutes until slightly charred and fragrant.
In a pot, heat beef stock until nearly boiling then remove from the heat, add ancho chillies (after stemming and seeding), cover and let stand until the chiles are softened, (5-10 minutes).
In a blender, puree the chopped tomatoes with the chocolate chips, onions, garlic, chiles and beef stock until smooth; season with salt and pepper.
Cook the ground meat until it’s almost finished then add the puree to the pan and let it simmer for 5 minutes.
Fill up a charred corn tortilla with the meat and top it with avocado, radish, pickled jalapeños, crumbled cheese, and cilantro then squeeze a few drops of lime juice on top!
It’s mouth wateringly (is that a word?) good. I cannot wait for you to try it! ENJOY!