When you make homemade corn tortillas, roll them out and fry them they puff up into the most amazing taco shells you have ever had. The shells end up being crunchy on the outside and soft and tender on the inside. The contrast in textures is really quite amazing and worth all the work it takes to make them.
For this recipe, I used venison from last falls harvest, and added my own blend of taco seasoning. (Yes, you should be making your own taco seasoning too!) Then topped them off with traditional taco embellishments like thinly sliced lettuce, homemade salsa, and chipotle spiced sour cream and fresh avocado.
Venison Puffy Tacos:
By: Chef Bri of Wilderness to Table
· 1.5 Cups Masa Harina
· 1 Cup Warm Water
· Peanut Oil for Frying
In a large bowl combine the Masa Harina and water, mix well and let rest covered in the bowl for at least 15 minutes.
Fill a Dutch oven with at least 3 inches of oil. Heat to 375F over high heat. Take out 3 TBS of the Masa Dough and form into a ball. Press the dough in between two sheet of plastic and press in a tortilla press or roll out by hand with a rolling pin.
Place the tortilla in the hot oil and let cook till it puffs up. Using a metal spatula gently press down the middle of the tortilla to create a taco shaped shell. Cook for about 15 seconds longer or till nice and golden brown. Remove the shell from the oil and place on paper towel lined sheet tray. Repeat this process with the rest of the masa dough, till all the dough is fried into shells.
· 3 TBS Chili Powder
· 2 TBS Garlic Powder
· 2 TBS Onion Powder
· 1 TBS Cumin, ground
· 1 TBS Kosher Salt
· 1 TBS Corn Starch
· 1 tsp. Cayenne Pepper
· 2 tsp. Mexican Oregano, dried
· 1 tsp. Sweet Paprika
· 1 tsp. Black Pepper
Place all ingredients in a mason jar. Seal with a lid and shake till combined well.
· I.5# Venison, ground
· 1 Cup Chicken Stock
· 1.5 tsp. Kosher Salt
· 4 TBS Taco Seasoning
In a cast iron skillet add about 2 TBS of Vegetable oil and heat on medium high heat. Add the ground venison and cook till almost cooked fully cooked. Add the chicken stock, salt and taco seasoning. Stir all ingredients together, and then let the chicken stock reduce and thicken till a sauce is formed.
Chipotle Sour Cream:
· 1 Cup Sour Cream
· 2 Chipotles in Adobo Sauce
· 1 tsp. Garlic Chopped
· Salt and Pepper to taste
Using a blender add all the ingredients and blend well till the sour cream is nice and silky.
· Iceberg, lettuce, sliced thin
· Cheese (I love Cotija on these tacos)