Venison Birria Tacos with Beef Tallow

The smell of toasted dried chilies is where it all starts. It's a smoky, deep aroma that fills the kitchen before you even touch the meat. I used to struggle with wild game because I treated it like beef chuck.

My first try at these was a total bust, and I ended up with meat that felt like dry cardboard because I didn't account for the lack of fat.

You can't just braise venison and hope for the best. Without adding a fat source, the meat stays stringy and the consomé lacks that rich, lip smacking quality you find in authentic birria. These Venison Birria Tacos fix that by using tallow to create a fake marbling effect.

Expect a process that takes a few hours, but the result is a mahogany colored taco that shatters when you bite into it. We're focusing on building layers of flavor, from the toasted spices to the final fry in the pan.

Making Rich and Tender Venison Birria Tacos

Artificial Marbling: Since venison lacks the fat of beef, adding tallow or lard during the sear and braise keeps the muscle fibers lubricated.

Acid Balance: Apple cider vinegar cuts through the richness of the tallow and the deep earthiness of the chilies.

Low and Slow Heat: Simmering for 4 hours breaks down the tough collagen in the shoulder, making the meat shred easily.

Deep Dive Into Ingredients

The balance of chilies is what makes the consomé sing. I prefer a mix of Guajillo for color, Ancho for sweetness, and Chipotle for a kick of heat.

The choice of fat is a big deal here. I've tried using vegetable oil, but it just doesn't have the same flavor depth. If you're looking for something faster for a weeknight, you might prefer ground venison tacos, but for these, the slow braise is non negotiable.

Ingredient List and Subs

• 3 lb venison shoulder or roast, cut into 4 large chunks Why this? Shoulder has the best collagen for shredding
• 2 tbsp beef tallow or lard (Swap: Ghee)
• 2 tsp salt (Swap: Kosher salt)
• 1 tsp black pepper (Swap: White pepper)
• 3 dried Guajillo chilies, stemmed and seeded (Swap: Ancho)
• 2 dried Ancho chilies, stemmed and seeded (Swap: Guajillo)
• 1 dried Chipotle chili (Swap: 1 tsp chipotle powder)
• 1 medium white onion, quartered (Swap: Yellow onion)
• 6 cloves garlic, peeled (Swap: 2 tsp garlic powder)
• 1 tsp ground cumin (Swap: Coriander)
• 1 tsp dried oregano (Swap: Mexican oregano)
• 1/2 tsp ground cinnamon (Swap: a pinch of nutmeg)
• 4 cups low sodium beef broth (Swap: Bone broth)
• 2 tbsp apple cider vinegar (Swap: White vinegar)
• 12 corn tortillas, 6 inch (Swap: Flour tortillas, though less authentic)
• 8 oz Oaxaca cheese or Mozzarella, shredded (Swap: Provolone)
• 1/2 cup reserved consomé
• 1/2 cup white onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 2 whole limes, cut into wedges

Essential Gear for Tacos

A heavy pot is essential for this process. A Dutch oven is the ideal choice, as it maintains consistent heat over the 4 hours of cooking.

To prepare the sauce, you'll need a reliable blender. This ensures the chili puree is completely smooth, preventing any pieces of skin from appearing in your dipping broth.

Lastly, use a cast iron skillet. It is the best tool for achieving that characteristic crispy crust on the tortillas, as a non-stick pan won't provide the same sear.

Step by step Cooking

Let's dive right in. We'll build the flavor in layers, starting with the sauce and finishing with the fry.

Preparing the Chili Base

1. Toast the dried Guajillo, Ancho, and Chipotle chilies in a dry skillet for 2 minutes until they smell fragrant and slightly toasted.
2. Steep the toasted chilies in hot water for 15 minutes Note: this softens the skins for blending.
3. Transfer the soaked chilies to a blender. Add the quartered white onion, garlic, cumin, oregano, cinnamon, apple cider vinegar, and beef broth. Process until a velvety, deep red puree forms.

Searing and Braising the Meat

4. Pat the venison chunks dry and season them with salt and pepper.
5. Warm some beef tallow in a heavy pot on medium high. Sear the venison on all sides until a mahogany colored crust forms, about 3-4 minutes per side. Remove the meat and set it aside.
6. Pour the blended consomé over the seared meat in the pot. Bring it to a simmer, then cover and reduce heat to low. Simmer for 3 to 4 hours until the meat pulls apart effortlessly with a fork.

Assembly and Frying

7. Take the meat out and shred it using two forks. Pass the braising liquid through a mesh sieve to create the final consomé.
8. Dip a corn tortilla into the reserved consomé. Place it in a hot cast iron skillet, and fill with shredded venison and Oaxaca cheese.
9. Fold the tortilla and fry until the shell is crisp and the cheese is gooey.
10. Serve the Venison Birria Tacos with a side of consomé for dipping, topped with diced white onion, fresh cilantro, and lime wedges.

Fixing Common Taco Issues

Don't be alarmed if the meat feels overly lean. Because venison is naturally lean, a "stringy" texture is common if there wasn't enough fat in the braise.

Should the sauce be too thin, simply simmer the strained consomé on high for an additional 15 minutes to reduce it. This intensifies the flavor and makes for a more satisfying dipping experience.

As for the tortillas, splitting is the most frequent problem. This usually stems from insufficient heat in the pan or soaking the tortilla in too much consomé; a quick, light dip is all you need.

Solving Assembly Problems

Fun Swaps and Twists

To make these Venison Birria Tacos in a slow cooker, simply sear the meat in a pan first, then transfer everything to the crockpot on low for 6-8 hours. It's a convenient way to let the flavors develop while you're at work.

For a richer taste, try Smoked Venison Birria Tacos. Use a smoker to bring the meat up to 160°F before completing the braise in the oven. This adds a woody dimension that complements the chipotle beautifully.

You can also make this dairy-free by omitting the cheese. To ensure the tortilla still feels indulgent, add sliced avocado for a creamy contrast. For another wild game dish perfect for cold weather, this hearty venison chili is a wonderful choice.

Decision Shortcut for Customizing

• For more heat: Add two extra chipotle chilies to the blender.
• For a thicker sauce: Blend in a small piece of boiled potato.
• For a tangier finish: Increase the apple cider vinegar to 3 tbsp.

Storing and Reheating Meat

Store the shredded venison and consomé in separate containers. The meat will keep in the refrigerator for about 4 days, while the sauce remains good for 5 days.

To freeze them, place the shredded meat in a freezer safe bag, where it can be stored for 3 months. I suggest freezing the consomé in ice cube trays so you can easily portion out exactly what you need for a few tacos.

When reheating, avoid using the microwave for the tortillas. Instead, warm the meat in a small skillet with a splash of consomé to keep it moist. Then, dip a fresh tortilla into the warm sauce and fry it to maintain that fresh made quality.

Best Sides and Drinks

Since Venison Birria Tacos are quite rich, you'll want something acidic to balance the fat. A side of pickled red onions or a refreshing cabbage slaw with vinegar and lime is the perfect accompaniment.

For beverages, a chilled Horchata offers a creamy sweetness that tempers the chipotle's spice. If you prefer something with a bit more zing, a classic Margarita with a salted rim is the ideal choice.

To complement this hearty meal, I typically serve grilled corn (elote) finished with chili powder and cotija cheese. This maintains the bold, vibrant energy of the dish without feeling overwhelming.

The most essential part is the dipping. Ladle the hot consomé into small bowls, stir in some fresh cilantro and diced onion, and plunge your taco deep into the liquid. It is the only way to truly enjoy these Venison Birria Tacos.

High in Sodium