Description
Discover how to make delicious venison tacos with our easy-to-follow recipe. Learn the secrets to perfectly seasoned meat and flavorful toppings. Click now!
Ingredients
- – 2 pounds (907 g) beef flank, skirt steak, backstrap, or leg steak, all sinew and silverskin removed
- – Salt
- – Vegetable oil to coat
- – Chipotle powder, ancho chile powder, or taco seasoning
- – 4 poblano, Anaheim, or green bell peppers
- – 1 white or yellow onion, sliced thin
- – 3 tablespoons (45 ml) olive oil
- – 2 garlic cloves, sliced thin
- – Salt
- – Corn or flour tortillas
- – Dry cotija cheese or shredded jack cheese
- – Diced white onion, soaked in lime juice
- – Sliced serrano chiles or any fresh chile you like
- – Sliced avocado or guacamole
- – Cilantro
Instructions
- I prefer to prepare the rajas initially. Use tongs to blacken the skins of the poblano peppers over a grill or directly on your stovetop burner. Place the blackened peppers in a plastic bag to allow them to steam for about 30 minutes. Remove the blackened skin, discard the seeds, and cut the poblanos into strips.
- Warm the olive oil in a small frying pan over medium-high heat. Sauté the sliced onions until they develop a slight char on the edges. Stir in the poblanos and garlic, cooking for another minute or two. Season with salt as needed, then turn off the heat and set aside.
- Prepare your grill to be very hot, then clean the grates with a brush. Coat the beef with vegetable oil and season generously with salt. Place it on the grill and keep the grill cover open. Sear the beef without moving it for 2 to 4 minutes, depending on the temperature of your grill and the thickness of your beef, aiming for prominent grill marks. If the beef is thicker than an inch, use tongs to lift and rotate it 45 degrees after 2 to 4 minutes for cross-hatch marks, then sear for another 2 minutes.
- Turn the beef over and continue to sear it until it reaches medium-rare or rare. To check doneness, use the finger test. Once ready, transfer the beef to a plate or tray, sprinkle it with chipotle powder, and let it rest for 5 minutes. Slice it against the grain before chopping into bite-sized pieces.
- Warm the tortillas until they become pliable (follow the package instructions or make them by hand), and keep them warm by wrapping them in a kitchen towel or placing them in a tortilla warmer. Present the tortillas, beef, rajas, and additional toppings on the table, allowing everyone to customize their own tacos.
Notes
- For a smoky flavor, try seasoning the venison with chipotle or ancho chile powder before grilling.
- Soak diced white onion in lime juice for a refreshing and tangy topping.
- Use corn or flour tortillas based on your preference for the taco base, and add sliced avocado or guacamole for a creamy element.
