Chef Michael Recipe: Venison Tacos Al Pastor With Oranges, Olives
[Editor’s Note: Recipe created by Chef Michael Flores and reposted with permission.]
Yields about a dozen tacos.
Ingredients:
- 3 ancho chiles, stemmed, seeded, cut into pieces
- 5 garlic cloves
- 1 teaspoon oregano leaves, dried
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup orange juice
- Juice of 1 lime
- 2 pounds Texas venison loin roast, boneless and cut into ½-inch slices
- Corn tortillas
Directions:
- Place everything except the meat in a blender, and blend until the anchos are roughly chopped.
- Place the meat in a large zipper bag and pour in the marinade. Make sure the meat is coated evenly.
- Marinate overnight in the refrigerator or for two hours at room temperature.
- Roast in the oven for one hour at 350oF. When the meat is cool enough to handle cut it into tiny cubes.
- Serve in warm corn tortillas with the oranges and olives.
For the Oranges and Olives:
- 3 oranges
- 1 can sliced black olives
- ½ cup sliced green olives
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1 teaspoon chile powder
- 1 teaspoon cumin
- ½ teaspoon chipotle powder
- 1 teaspoon salt
- ½ teaspoon sugar
- Handful of chopped cilantro
Oranges and Olives Directions:
- Peel the oranges, and with a serrated knife cut the segments out of the membranes. Put the orange segments in a bowl along with the olives.
- Whisked together the oil, garlic, chile powder, cumin, chipotle, salt, and sugar. Pour over the oranges and olives, add the cilantro and lightly toss. Refrigerate until needed.
