Venison Birria Tacos
Venison birria tacos are a delicious fusion of traditional Mexican cuisine and the use of game meat. The origin of birria itself dates back to the state of Jalisco, Mexico, where it was originally made with goat meat, though beef and lamb variations are also common. The dish traditionally features meat that is marinated in a rich blend of spices and chilies, then slow-cooked until tender. Venison, a lean and flavorful alternative to more commonly used meats, has gained popularity in various regions, especially where deer hunting is prevalent. The incorporation of venison into birria tacos likely arose from the desire to create a unique and sustainable version of this classic dish, appealing to both hunters and culinary enthusiasts seeking to explore new flavors. The resulting tacos typically include the tender meat served in corn tortillas, often garnished with onions, cilantro, and a side of consomé (the flavorful broth from the cooking process). Overall, venison birria tacos reflect both cultural heritage and modern culinary creativity, showcasing how traditional recipes can evolve with local ingredients.
Ingredients
2 lbs venison (shoulder or shank), cut into chunks
3 dried guajillo chiles
3 dried ancho chiles
2 dried pasilla chiles
1 onion, quartered
4 cloves garlic
1 tsp cumin
1 tsp oregano
1 tsp thyme
1/2 tsp black pepper
4 cups beef or venison broth
2 tbsp apple cider vinegar
Sea salt to taste
2 bay leaves
Corn tortillas
Pickled red onion
Chopped cilantro
Lime wedges
Salsa (optional)
Instructions
In a dry skillet over medium heat, lightly toast the guajillo, ancho, and pasilla chiles until fragrant (about 2-3 minutes). Be careful not to burn them.
Remove stems and seeds, then soak the chiles in hot water for about 15-20 minutes until softened.
In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, thyme, black pepper, and apple cider vinegar. Blend until smooth, adding a little soaking water if needed.
In a large pot or Dutch oven, heat some oil over medium-high heat. Add the venison chunks and sear until browned on all sides.
Pour the blended sauce over the venison and add the broth, bay leaves, and salt. Bring to a boil, then reduce heat to low and cover. Simmer for about 2-3 hours, or until the meat is tender and easily shreds.
Remove the venison from the pot and shred it with two forks. Return the shredded meat to the pot to soak up more sauce.
Heat the corn tortillas on a comal or skillet until warm and pliable.
Spoon the shredded birria onto each tortilla. Top with pickled red onion, cilantro, and salsa if desired.
Serve with lime wedges and a small bowl of the birria broth (consomé) for dipping.
These venison birria tacos are flavorful and perfect for any gathering. Enjoy your meal!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good wild game page.
Venison Birria Tacos