SLOW COOKER |
PRESSURE COOKER
The best tacos I have ever had were from a tiny gas station in Pescadero, California. They were simple yet complex and captivating. This recipe is inspired by those tacos, and tastes so fresh and flavorful with the combination of pineapple and spicy sauce. Feel free to halve the ingredients if you’re serving a smaller crowd.
Prep Time:
15 minutes
Cook Time:
6 hours on High or 8 to 10 hours on Low
Serves:
12
1 (16-ounce) jar red enchilada sauce
½ cup pineapple juice
¼ cup lime juice
3 tablespoons packed brown sugar
3 tablespoons taco seasoning
1 medium onion, coarsely chopped
4 garlic cloves, peeled
3 to 4 pounds venison stew meat
24 corn tortillas, warmed
1 cup finely shredded red cabbage
1 cup diced pineapple
3 tablespoons chopped fresh cilantro
Lime wedges, for serving
1.
Place the enchilada sauce, pineapple juice, lime juice, brown sugar, taco seasoning, onion, and garlic cloves in a 6- to 8-quart slow cooker and stir to combine. Add the venison and press the pieces into the sauce mixture.
2.
Cover and cook on High for 6 hours or on Low for 8 to 10 hours, until the meat is very tender.
3.
Using two forks, shred the meat right in the slow cooker, then mix well with the sauce.
4.
To assemble, fill each warm tortilla with ¼ cup of meat, making sure to let as much sauce as possible drip from the meat before you place it on the tortilla. Top with cabbage, pineapple, cilantro, and a squeeze of lime. Enjoy.
Pressure Cooker Variation:
In step 1, combine the ingredients in an electric pressure cooker. Lock the lid and close the steam valve. Select Manual and set the time for 3
0 minutes on High Pressure. Quick release the steam. Pick up with
step 3.