Shredded Venison Street Tacos

I'm pretty sure I've said this before, but tacos are my absolute favorite food. I've never met a taco I didn't like. Yes, some are certainly fancier than others but they all have their place in my book (belly). This one is definitely on the more labor intensive end, but you get what you put into it. There's a lot going on flavor-wise in these tacos. Guajillo and pasilla chiles are both known for their fruity, earthy, smoky flavor. But, they both have their own unique flavor profiles and aromas. When combined, they make the perfect base for these tacos.

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.

Bone-in blade roasts are the perfect cut of meat for tacos. 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.

Oh pickled onions... If you've been following along for a while now, you'll see that I really do love these things. I'd probably put them on everything if I could. They're so simple to make but really pack a punch in the flavor department. They're perfect for these tacos because they add a nice acidic crunch to balance out the richness of the meat. Sure you could just do plain diced onions, but where's the fun in that?

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 compliment to the meat without overpowering it. In the end, the meat is what you really came here for, right?

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!