Monday, January 16, 2017

Mexican Street Tacos with Rice and Beans

If I have people coming over and still have lots of venison roast in the freezer, one of my favorite dishes to prepare is venison street tacos. You can really stretch the meat far and feed a lot of people, and taco meat is also so fast and easy to season and cook. There's no need to use prime cuts such as tenderloin or loin for this dish. Just make sure that you remove as much silver skin as possible for your roast, because that won't break down, and then thinly slice the meat.

Cook rice in large batches and we like warmed canned refried beans just fine. But for homemade refried beans, check out our recipe for it here: http://foodforhunters.blogspot.com/2011/09/side-mexican-re-fried-beans.html

Make it a taco party by offering all the fixings at the "bar"-- chopped onion, fresh cilantro, pico de gallo, guacamole, your favorite salsas, hot sauces and cheeses. Be sure to have a cooler of cerveza ready. And if you want to really have some fun, keep plenty of tequila, limes and margarita mix on hand.

Find the venison street tacos recipe at Game and Fish Magazine: http://www.gameandfishmag.com/hunting/deer/venison-street-tacos-with-mexican-rice-and-beans/

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