MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Moose Cheek Tacos
Categories: Game, Chilies, Breads, Herbs, Citrus
Yield: 10 Servings
2 1/2 lb Moose cheeks
4 cl Garlic
1 tb Natural peanut butter
1 Ancho chile; stemmed, seeded
1 ts Instant espresso
2 tb Olive oil; + 2 tb more for
- cooking
1 tb Honey
2 ts Ground cumin
1 ts Smoked sweet paprika
1 Handful fresh cilantro
1 ts Salt
1 c Broth; beef or chicken
3 Limes
1 Avocado
Corn tortillas
Fresh cilantro
Clean and trim the cheeks. Put them in a container to
marinate them.
Remove the stem and seeds from the ancho, cut it up into
chunks and rehydrate in a little water (stick it in a
ramekin and microwave for 30 seconds)
Peel and chop the garlic. Put everything from the garlic to
the salt in the food processor (including the water from the
chile) and blend into a paste. Toss the paste with the
cheeks and marinate for several hours or better yet over
night.
When it is time to cook, heat the oven to 275ºF/135ºC, and
heat 2 tbs olive oil in a dutch oven. Brown the cheeks on
both sides. Use the broth to rinse the rest of the marinade
into the dutch oven, then squeeze the juice of 3 limes in.
Bake at 275ºF/135ºC for 3 1/2 hours - turn the cheeks over
once or twice while they cook and if the liquid dries up add
a bit more broth
When the cheeks are fall-apart tender, take the pan out of
the oven. Using 2 forks, pull the meat apart in the pan so
that it mixes in with all of that fatty juicy goodness.
To serve - heat 2 tortillas (you might like to double wrap
the taco as they are juicy). Fill with cheek meat, a slice
of avocado, some pickled onions and fresh cilantro.
Serve and enjoy!!!
From:
http://www.food52.com
Uncle Dirty Dave's Archives
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