Shredded Venison Street Tacos

Venison roast slow-cooked to perfection in a rich, homemade chile sauce, topped with fresh toppings, and wrapped in a warm corn tortilla. These pulled venison street tacos will have you wanting more with every bite!

this recipe

Why You'll Love This Recipe:

The cooking method for these tacos is something special. The chile sauce is so full of flavor on its own. But then you caramelize it in the cooking fat from the meat and it fills your kitchen with the most intoxicating aroma.

Adding the cinnamon sticks to the sauce and slow cooking it all day creates the most amazing smell. If I could bottle it up and make it into a candle, I'd burn that thing every day. No kidding.

How to Make Venison Street Tacos:

Bone-in blade roasts are the perfect cut of meat for tacos (and this pozole rojo recipe). It's an awkward cut to work with if you're not a skilled butcher so it often ends up going into the grind pile. But, you can save yourself a lot of work if you leave it whole instead. When shoulders are cooked low and slow, fully immersed in liquid, they becomes so tender and shred effortlessly.

This recipe can be cooked in a crockpot, but I prefer to use the "OG crock pot" (dutch oven) because it's my favorite. There's something special about dutch oven cooking that I really enjoy. Plus, it's nice to be able to move it from the stove to the fridge, back to the stove, and in the oven while only dirtying one dish.

Putting It All Together

My husband says I go too crazy with taco toppings so I tried to rein it in this time and just focus on the meat. It pains me to say this, but he's right. The simplicity of the toppings are the perfect complement to the meat without overpowering it. Pickled red onions with apple cider vinegar are a must though!

Here's a link to my favorite store-bought corn tortillas. If you can find them at your grocery store, you won't be disappointed! Oh, and don't forget to serve your tacos with an ice cold Modelo and a lime wedge. Enjoy!

Recipe:

Shredded Venison Street Tacos

Annie Weisz

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!

5 from 5 votes

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Prep Time 1 hour hr

Cook Time 10 hours hrs

Total Time 11 hours hrs

Course Main Course

Cuisine Mexican

Servings 16 tacos

Calories 248 kcal

Cook ModePrevent your screen from going dark

Equipment

• ▢
  dutch oven or crock pot

Ingredients

  

1x2x3x

Chile Sauce:

• ▢ 6 large guajillo chiles (more if they're small)
• ▢ 4 large pasilla chiles (more if they're small)
• ▢ 6 cloves garlic, unpeeled
• ▢ 1 onion, quartered
• ▢ 3 chipotles in adobo sauce
• ▢ 1 tablespoon Mexican oregano
• ▢ 1 teaspoon salt
• ▢ 2 tablespoon apple cider vinegar
• ▢ 2 tablespoon honey
• ▢ ½ cup olive oil

Meat:

• ▢ 1 bone-in venison blade roast (or other bone-in cut)
• ▢ freshly ground salt and pepper
• ▢ 2 tablespoon lard (or oil)

Other Marinade Ingredients:

• ▢ 2 cinnamon sticks
• ▢ 3 bay leaves
• ▢ 6 cups stock

Other Ingredients:

• ▢ pickled red onions
• ▢ 2 ripe avocados, 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.

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

Calories: 248kcalCarbohydrates: 20gProtein: 17gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 55mgSodium: 330mgPotassium: 464mgFiber: 5gSugar: 4gVitamin A: 1317IUVitamin C: 5mgCalcium: 88mgIron: 3mg

Nutrition Information Disclosure

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