It's no secret that my husband's favorite dish is tacos. Pretty basic, huh? I wanted to make his tacos a little bit healthier with a little bit more sass. So, I used some elk in the freezer and made a taco sauce out of some roasted peppers and such. YUM!
Poblano Chile Elk Tacos
Serves 4
1 lb ground elk (or venison, bison, etc)
1 poblano chile, seeded
2 red chiles, seeded
1 jalapeno pepper, seeded
1 serrano chile (optional- HOT), seeded
1 roma tomato, seeded
1/2 white onion, halved
2 cloves garlic, pressed
2 tsp + 1 tsp ground cumin
1 tsp + 1/2 tsp chile powder
1/2 tsp salt
2 tsp olive oil
1 cup chicken stock
1/2 cup cilantro leaves
3/4 cup chopped tomato
1/2 cup chopped white onion (optional)
8- 8" tortillas
Preheat oven to 400 degrees. Add peppers, roma tomato, onion quarters, and garlic to a roasting pan. In a bowl combine 2 tsp cumin, 1 tsp chile powder, salt, and olive oil. Pour mixture over vegetables. Roast for ~15 minutes, until vegetables begin to char. Remove from oven.
Bring chicken stock to a boil in a small saucepan. Pour boiling stock over roasted vegetables and allow to sit, covered with foil, for 30 minutes. Add vegetables, 1/2 cup chicken stock, 1 tsp cumin and 1/2 tsp chile powder to a food processor. Blend until well mixed and smooth.
In a large nonstick skillet, saute ground elk on medium high heat until cooked through. Add roasted chile mixture and reduce heat to low. Simmer for ~ 15 minutes, until sauce thickens.
Serve on tortillas garnished with cilantro leaves, chopped tomato, and chopped onion.
Serves 4
1 lb ground elk (or venison, bison, etc)
1 poblano chile, seeded
2 red chiles, seeded
1 jalapeno pepper, seeded
1 serrano chile (optional- HOT), seeded
1 roma tomato, seeded
1/2 white onion, halved
2 cloves garlic, pressed
2 tsp + 1 tsp ground cumin
1 tsp + 1/2 tsp chile powder
1/2 tsp salt
2 tsp olive oil
1 cup chicken stock
1/2 cup cilantro leaves
3/4 cup chopped tomato
1/2 cup chopped white onion (optional)
8- 8" tortillas
Preheat oven to 400 degrees. Add peppers, roma tomato, onion quarters, and garlic to a roasting pan. In a bowl combine 2 tsp cumin, 1 tsp chile powder, salt, and olive oil. Pour mixture over vegetables. Roast for ~15 minutes, until vegetables begin to char. Remove from oven.
Bring chicken stock to a boil in a small saucepan. Pour boiling stock over roasted vegetables and allow to sit, covered with foil, for 30 minutes. Add vegetables, 1/2 cup chicken stock, 1 tsp cumin and 1/2 tsp chile powder to a food processor. Blend until well mixed and smooth.
In a large nonstick skillet, saute ground elk on medium high heat until cooked through. Add roasted chile mixture and reduce heat to low. Simmer for ~ 15 minutes, until sauce thickens.
Serve on tortillas garnished with cilantro leaves, chopped tomato, and chopped onion.
Nutrition Info per 2 tacos: 384 calories, 10 g fat, 34 g protein, 26 g carbohydrates
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