Venison Birria Tacos


  • Venison shanks or neck (bone in) 3-4 lbs
  • 2, 3″ beef bones
  • 1 1/4 medium yellow onion
  • 1 head of garlic
  • 1 Tbs salt
  • 1 Tbs oregano
  • 1 Tbs thyme
  • 3 bay leaves
  • 1 tsp ground cumin
  • 2″ of fresh cinnamon stick
  • 1/8 cup white vinegar
  • 16 cups of water
  • 32 oz chicken stock
  • 12 dried guajillo peppers
  • 10 dried New Mexico¬† peppers
  • Corn Tortillas
  • Shredded Monterey Cheese
  • Cilantro


  • In a deep pot, place venison, beef bones, onion, garlic, salt, oregano, thyme, ground cumin, vinegar and 12 cups of water. Make sure all ingredients are submerged. Bring to a boil on medium high heat, then cover and reduce heat to medium.
  • In a second pot add 4 cups water, all chilies, 2 cloves of garlic, cinnamon and a pinch of salt. Let dried chilies simmer for 20-30 minutes. Add tomatoes during the last 5 minutes. Blend ingredients thoroughly.
  • Pour blended chilies into boiling stock. Cover and let cook for 4 hours or until meat is tender and easily shreds apart. You will need to add more chicken stock over the course of the 4 hours.
  • Once venison is tender, remove and chop. Place chopped venison into a large bowl. Stain broth over venison and put aside.
  • Lightly oil your Blackstone. Dip corn tortillas into broth and then place on flat grill. Sprinkle cheese onto torts and cook until cheese melts. Add chopped venison meat. Serve tacos in bowl over sauce and top with onion, lime, and cilantro if desired.

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