Ingredients:

  • 3 lb venison shoulder or roast, cut into 4 large chunks
  • 2 tbsp beef tallow or lard
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 dried Guajillo chilies, stemmed and seeded
  • 2 dried Ancho chilies, stemmed and seeded
  • 1 dried Chipotle chili
  • 1 medium white onion, quartered
  • 6 cloves garlic, peeled
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp ground cinnamon
  • 4 cups low sodium beef broth
  • 2 tbsp apple cider vinegar
  • 12 corn tortillas (6 inch)
  • 8 oz Oaxaca cheese or Mozzarella, shredded
  • 1/2 cup white onion, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 2 whole limes, cut into wedges

Instructions:

  1. Toast the dried Guajillo, Ancho, and Chipotle chilies in a dry pan for 2 minutes until fragrant. Soak them in hot water for 15 minutes.
  2. Transfer soaked chilies to a blender. Add the quartered white onion, garlic, cumin, oregano, cinnamon, apple cider vinegar, and beef broth. Blend until a velvety, deep red puree forms.
  3. Pat the venison chunks dry and season generously with salt and pepper.
  4. Heat beef tallow in a Dutch oven over medium-high heat. Sear the venison on all sides until a mahogany-colored crust forms, approximately 3-4 minutes per side. Remove meat and set aside.
  5. Pour the blended consomé over the seared meat in the Dutch oven. Bring to a simmer, then cover and reduce heat to low. Simmer for 3 to 4 hours until meat is tender.
  6. Remove the meat and shred with two forks. Strain the braising liquid to create the final consomé.
  7. Dip a corn tortilla into the reserved consomé, place in a hot cast iron skillet, and fill with shredded venison and Oaxaca cheese. Fold and fry until the tortilla is crisp and cheese is melted.
  8. Serve tacos with a side of consomé for dipping, garnished with diced white onion, fresh cilantro, and lime wedges.