Ingredients:

  • 1 lb ground venison
  • 2 tbsp avocado oil
  • 1 medium yellow onion, finely diced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1/2 cup beef broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch cayenne pepper
  • 12 small corn tortillas

Instructions:

  1. Heat the avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the diced onion and red bell pepper and sauté for 4–5 minutes until onions are translucent and peppers have softened. Stir in minced garlic for the final 30 seconds.
  2. Increase the heat to high and add the ground venison to the center of the pan. Let the meat sear undisturbed for 2 minutes to develop a deep mahogany-colored crust. Break the meat apart with a spatula and cook until no pink remains.
  3. Stir in the tomato paste and the pre-mixed seasoning blend (chili powder, cumin, smoked paprika, onion powder, salt, pepper, and cayenne). Toast the spices briefly with the meat before stirring in the beef broth and simmering until the liquid is absorbed.
  4. Warm the corn tortillas on a griddle or over an open flame until charred. Fill each tortilla with the venison mixture and add optional toppings such as shredded cabbage, radishes, cilantro, lime, and cotija cheese.