This simple and delicious Barbacoa Venison is a great way to turn those tougher cuts of meat into juicy, flavorful tacos.
What is Barbacoa Venison?
Barbacoa is a Mexican dish typically reserved for tougher cuts of meat that require slow cooking. Traditionally this recipe uses beef, but it also works great with venison roasts. Although it is technically time-consuming, it is very simple to prepare. Barbacoa is also a great option for large gatherings and is often a crowd pleaser.
Ingredients for Barbacoa Venison Taco
- Venison roast
- Chipotle peppers in adobo sauce
- Mexene chili powder
- Beef broth
- Minced garlic
- Avocado or olive oil
- Fresh limes
- Corn tortillas
How to Make Barbacoa Venison
Cut the roast into chunks. Cut your roast into roughly 3-4 inch cubes.
Season the Roast. Rub the venison roast chunks with a liberal amount of Mexene Chili Powder.
Brown the Roast. Coat a cast iron skillet with oil and sear all sides of the roast chunks.
Add Ingredients to Crock Pot. Add the browned roast chunks, sliced onion, minced garlic, and peppers to crock pot.
Cook Low and Slow. Place the crock pot on low and allow to cook for 8-9 hours.
Shred, Dice, and Serve. Shred the meat, dice all ingredients, and serve on warm tortilla shells. Top with fresh lime juice, chopped onions, cilantro, and cheese.
What about you? What’s your favorite way to use some of your tougher cuts of venison?
Comment below, and let us know what you think.