Recipe: Delicious Ground Elk Tacos

Recipe: Delicious Ground Elk Tacos Delicious, fresh and tasty.

Ground Elk Tacos. Elk Tacos w/ Picante n' Beer Mexican Rice. We've always enjoyed Mexican food and we enjoy it more when we make it with wild game meat. Add ground elk and cook for five minutes or until meat begins to brown.

Turn heat to low and add ½ bottle of the beer to your elk meat.

Add ground elk and cook for five minutes or until meat begins to brown.

Add salt, garlic powder, cayenne pepper, chipotle pepper and cumin to the elk meat.

You can cook Ground Elk Tacos using 18 ingredients and 4 steps. Here is how you cook it.

Ingredients of Ground Elk Tacos

1. Prepare 1 lb of ground elk.

2. Prepare 2 of white onions, chopped.

3. It’s 1/4 cup of cilantro, chopped.

4. It’s 3 of limes.

5. You need of cotija or queso fresco, crumbled.

6. Prepare 10-15 of corn tortillas.

7. It’s 6 of garlic cloves, sliced.

8. Prepare 3 of Roma tomatoes, cored and chopped (optional).

9. You need 1 of spicy pepper (fresno, serrano, habanero or jalapeño), chopped.

10. It’s 1 tablespoon of cumin.

11. It’s 1/2 tablespoon of all spice.

12. It’s 2 tablespoons of vegetable oil.

13. Prepare 1 tablespoon of chili powder.

14. You need 1/2 tablespoon of salt.

15. It’s 2 teaspoons of ground coriander.

16. You need 2 teaspoons of ground black pepper.

17. You need 1 teaspoon of cayenne pepper.

18. It’s 1/4 cup of water.

Continue to stir until thoroughly cooked.

Turn heat to low and add ½ bottle of the beer to your elk meat.

Continue to cook on low while you BBQ your vegetables.

Cut the elk meat into medium sized dices.

Ground Elk Tacos instructions

1. Create the spice blend. Add garlic, 1/2 of the chopped spicy pepper, cumin, all spice, chili powder, salt, black pepper, cayenne pepper, coriander, half the cilantro, and vegetable oil to a mortar and pestle (or food processor). Grind to a paste..

2. Combine 1.5 white onions (chopped), Roma tomatoes (optional) and the rest of the chopped cilantro, the juice of one lime and salt and pepper to taste. Set aside..

3. Cook the remaining half onion and the ground elk until browned and cooked through (about 8 minutes). Add the other half of the chopped spicy pepper and cook another 2 minutes. Add the spice paste from step 1 and two tablespoons of water, mix thoroughly and cook another 3-5 minutes..

4. Serve meat on warmed corn tortillas, top with onion salsa, crumbled cheese and your choice of hot sauce. Garnish with cilantro. Serve with a slice of lime..

Now heat the Extra Virgin Olive Oil in a pan on high heat until the oil is smoking hot.

Add the meat and cook for a couple minutes until the meat is well browned.

The elk meat should be medium rare to medium when.

Just in time for Cinco de Mayo!

State deer biologist Charlie Killmaster recently shared with WRD his delicious elk tacos recipe.