Taqueria Style Venison Tacos

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taqueria styel venison tacosOne of my favorite things about going to Texas is the food. Tacos down there just aren’t that the same. It occurred to me that venison tacos would be very delicious, so I scouted out some recipes and came upon this one. There is a little more to these tacos than just putting some taco season in the meat, but I promise they are worth the effort.

Recipe: Taqueria Style Venison Tacos


  • 1 1/2 pounds flank steak
  • 3 tbs white wine vinegar
  • 4 tbs Worcestershire sauce
  • 1 tbs water
  • 2 cloves garlic, minced
  • 1 limes, juiced
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • cilantro relish
  • roasted vegetable salsa
  • 1 cup grated cheddar cheese (optional)
  • 1 lime, cut into wedges


  1. Lay the flank steak in a large dish. In a medium bowl, whisk together the vinegar, Worcestershire sauce, water, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated venison into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
  2. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.

Meal type: dinner

Culinary tradition: Mexican

Recipe: Cilantro Onion Relish


  • 1/2 white onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 1/2 lime, juiced


  1. In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.

Recipe: Roasted Chili Salsa


  • 1 large tomatoes, chopped
  • 1 jalapeno pepper, chopped
  • 1/2 white onion, quartered
  • 2 cloves garlic, peeled
  • 2 dried chili pods
  • 1/2 pinch salt and pepper to taste


  1. Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes.
  2. Preheat the oven to 450.
  3. Place the tomatoes, onion wedges, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt.
  4. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.

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