Ingredients – Carne Con Chile:
- 2 lbs Venison shanks
- Salt to taste
- Pepper to taste
- 1/8 cup vegetable oil
- (2) 32oz beef or vegetable stock
- (1) 12oz can of beer (optional)
- Additional water if needed
- Corn tortillas
Ingredients – Roasted Salsa:
- 6 Tomatillos
- 4 Medium red tomatoes
- 1 head of garlic
- 1/2 medium yellow onion
- 2 Serrano peppers
- 1 Jalapeno
- 1/2 cup cilantro
- 2 Tbs white vinegar or 1/2 lime
- Salt to taste
Directions – Carne Con Chile:
- Bring oil up to medium-high heat in dutch oven or deep cast iron.
- Sear venison until all sides are browned.
- Pour in stock, beer and 3 cups of your roasted salsa. (How do you make roasted salsa? see below)
- Bring all ingredients to a rolling boil then turn heat down to medium low and cover.
- Let cook until shanks pull apart and fluid has reduced to a medium consistency. This may take 3-4 hours, so keep an eye on the fluid. Add more broth if needed and make sure the meat is always submerged.
- Once the meat is pull apart tender, shred apart in same pot.
- Grill corn tortillas and stuff them with your carne con chile. I keep it simple with cheese and grilled green onions.
Directions – Roasted Salsa:
- Start by removing the husks from the tomatillos.
- Peel onion and cut in half.
- Place tomatoes, tomatillos, garlic head, onion, and peppers directly over coals. You can also put them on a grill grate to avoid cleaning the ash off.
- Once all ingredients are charred, place them all into a blender with only 4-6 of the roasted garlic cloves.
- Add vinegar, cilantro, and salt to taste.
- Blend thoroughly.
- Pour 3 cups over your shanks. Save the rest for later to pour over tacos. Or just crack open that beer and treat yourself to some chips and roasted salsa while you wait for the shanks. Enjoy!