Yesterday I came across a recipe for pot roast tacos. Now I’ve sure cooked a lot of pot roasts, but I’d never thought of spicing one up for tacos.
I’m going to thaw out some venison and give it a try. Today I ground up a bunch of Ancho chilies for chili powder. That’ll go good with it.
On another note, does anyone have a good recipe for Mexican Chorizo? I haven’t been successful yet in nailing down the spices to suit me.
Use a chuck roast cook low and slow.
Trust me here, spice it hard, simmer and drain
Use a chuck roast cook low and slow.
Trust me here, spice it hard, simmer and drain.
Next, when well dried and shredded, dry it more...
make it into jerky.
this is what caballeros did on the trail as it did not require refrigeration.
In the Am grab a few freshly laid eggs, crack them in a bowl, throw in a handful of the meat, some finely diced onion and chile whisk and scramble.
roll this ‘machaca’ into tortillas and enjoy.
The meat will stay in the freezer for months and reconstitutes in the egg in minutes
Use a chuck roast cook low and slow.
Trust me here, spice it hard, simmer and drain.
Next, when well dried and shredded, dry it more...
make it into jerky.
this is what caballeros did on the trail as it did not require refrigeration.
In the Am grab a few freshly laid eggs, crack them in a bowl, throw in a handful of the meat, some finely diced onion and chile whisk and scramble.
roll this ‘machaca’ into tortillas and enjoy.
The meat will stay in the freezer for months and reconstitutes in the egg in minutes