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Elk Tacos

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Elk Tacos

Postby GoGriz1234 » 05 10, 2019 •  [Post 1]

After cooking my way through a fair amount of elk the past few months, one of the families favorite ways to eat it is in tacos. We dice up the meat and let it marinate in mixture of kosher salt, cumin, garlic powder, dried Mexican oregano and a whole bunch of Chile Padilla molido powder, with a little oil. Then we whip up a batch of homemade corn tortillas, which are super easy and heads and tails above store bought. We do the tortillas on the griddle and then sear the meat. Then assemble the tacos. I think we’ll make these at least once a week until we run out (my 3 year old eats the elk meat by the bowl full). Hope you are all enjoying last years bounty as much as we are!
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Re: Elk Tacos

Postby GoGriz1234 » 05 11, 2019 •  [Post 2]

And some breakfast tacos the next morning, cause why not...
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Re: Elk Tacos

Postby WapitiTalk1 » 05 11, 2019 •  [Post 3]

Umm, ya...those look awesome! Don’t spose you could share the “how to’s” about how to make homemade corn tortillas?
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Re: Elk Tacos

Postby GoGriz1234 » 05 11, 2019 •  [Post 4]

The tortillas are super easy to make. All you need is an inexpensive tortilla press like this https://www.amazon.com/dp/B07FXJHMPZ/re ... 1CbAG7SK21 and a bag of Masa Harina, something like this that is available in most supermarkets www.amazon.com/dp/B075MWHHF4/ref=cm_sw_ ... 1CbXJC52AD I mix up the masa and water until it resembles a dry dough and then roll ping pong size balls and put them on a plate. Then once the griddle is hot, I press a ball flat and then put it on the griddle. I give it about 20 seconds on the first side and then flip it over to finish. I pull each one as it’s starting to slightly brown and puff up. It takes some practice, but I can turn out about 2 dozen tortillas in about 10 minutes. I keep them warm in a towel until ready to serve. They are a little thicker and stiffer than what you might be use to, but I love their flavor.
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Re: Elk Tacos

Postby WapitiTalk1 » 05 12, 2019 •  [Post 5]

Got it, thanks Jeff. I’ve got the goods ordered and will give it a whirl.
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Re: Elk Tacos

Postby BrentLaBere » 05 15, 2019 •  [Post 6]

I will be making those breakfast tacos, looks great. thanks for posting it up
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Re: Elk Tacos

Postby GoGriz1234 » 05 26, 2019 •  [Post 7]

Quick update - I decided to try out using a shank for some tacos with the family. I picked out 5 different types of pretty mild dried chili’s, rehydrated them and then blended them up with an onion and some garlic that I charred. I put everything including the shank in a vac seal bag, let it marinade for three days and then sous vide it for 24 hours at 174 degrees. I then picked all the meat, reduced the chili marinade and then browned up the meat/ chili marinade on the griddle and put it in some tacos (I tried an heirloom version of masa for the tortillas that I found online). The meat was tasty, but the texture of the meat broke down a little too much. Next time I think I’ll reduce the hours in the hot water bath, but I will defiantly be trying a similar process again with the same flavors.
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Re: Elk Tacos

Postby GoGriz1234 » 05 27, 2019 •  [Post 8]

In keeping with the theme, the next morning I made chiliquilles with the chili sauce from the night before. Cut up the leftover tortillas for the chips. Pretty darn tasty!
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Re: Elk Tacos

Postby GoGriz1234 » 05 30, 2019 •  [Post 9]

Whipped up some ground elk calzones - highly recommended!
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Re: Elk Tacos

Postby GoGriz1234 » 06 12, 2019 •  [Post 10]

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Keeping with the ground elk and Mexican dried chile theme, I made mulatos for I and the wife tonight. Basically two small homemade corn tortillas stuffed with seasoned ground elk meat melted cheese. Come on November - I need some more elk meat in the freezer!!
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