This is a damn simple recipe for something so delicious: barbacoa elk tacos.
This is a simple slow-cooker recipe that will turn your wild game meat into the most tender, most flavorful tacos you’ll ever have. And it’s homemade which is even better.
SEE ALSO: Homemade Wild Boar Chorizo Pasta
Traditionally, barbacoa is prepared over an open fire or in a pit with coals covering a dutch oven. If you are a true mountain man, or woman, then maybe you can try it in a buried cast iron oven on your next backcountry trip. But for everyone else, you just throw all these ingredients in a slow cooker and let it do its thing.
-3 pounds elk roast, cut into cubes
– 1 onion, chopped
-2 chipotle, or chili pepper of your choice
-4 cloves garlic
1/4 cup lime juice
-2 tablespoons apple cider vinegar
-1 tablespoon ground cumin
-1 tablespoon dried oregano
-2 teaspoons salt
-1 teaspoon pepper
-1/4 teaspoon ground cloves
-1/2 cup beef broth or water (you can also do this step with half red wine)
-3 bay leaves
-parsley, cheese, onions for garnish
Throw your cubed elk into the slow cooker and add the spices. Add a tablespoon or so of olive oil because elk is leaner than beef and this will make it more flavorful. Toss to combine. Cover and cook on low for ~7 hours (or on a higher setting for a shorter amount of time). The elk will be ready when it falls apart. Then use two forks to shred the meat.
Serve over rice, in tortillas or make burritos. Garnish with fresh onion, cheese, parsley, and lime.
This is also keeps very well if you freeze it.
Recipe adapted from Gimme Some Oven