SLOW COOKER |
PRESSURE COOKER
Look no further: Your new favorite taco recipe is right here, ready to make your Tuesdays more exciting. Venison and chipotles go together like peas and carrots in my book. The smokiness of the chiles pair beautifully with the sweet gamy flavor of venison. And, best of all, these tacos are super easy to make—just put the ingredients in the slow cooker, and the work is done.
Prep Time:
10 minutes
Cook Time:
5 hours on High or 8 to 10 hours on Low
Serves:
8
3 pounds boneless venison chuck, trimmed and cut into 2-inch pieces
¼ cup chopped canned chipotles in adobo sauce
¼ cup lime juice
1 large onion, diced
1 tablespoon chopped garlic
2 bay leaves
16 corn tortillas, warmed
2 cups finely shredded cabbage
½ cup crumbled cotija cheese
1.
Place the venison, chipotles, lime juice, onion, garlic, and bay leaves in a 6- to 8-quart slow cooker and mix well.
2.
Cover and cook on High for 5 hours or on Low for 8 to 10 hours.
3.
Use two forks to 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. Top with some cabbage and cheese. Remove the bay leaves before serving.
Pressure Cooker Variation:
Follow step 1, combining all 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.