Carne Asada Venison Street Tacos

10/23/2023

Ingredients

  • Venison Roast or Backstrap (1-2 pounds)

  • Herdez Salsa Verde Salsa

  • McCormick Carne Asada Seasoning Mix

  • Frontera Carne Asada Marinade

  • Canned Green Chiles

  • Creamy Salsa Verde Sauce

  • 1 TBSP Onion Powder

  • 1 TBSP Garlic Powder

  • Cotija Grated Cheese

  • Sliced Red Onion

  • Chopped Cilantro

  • Salt & Pepper

COOKING INSTRUCTIONS

  1. Wash and prep produce:

    1. Cut red onion into small slices

    2. Pull stems from cilantro and chop leaves

  2. Use a thawed venison ham roast, or backstrap, and pat dry with paper towels

  3. Cut into 3-4 inch chunks, and season each side with salt and pepper

  4. Add olive oil to skillet and sear each side of venison on medium-high heat for 3 minutes per side

  5. Add entire bottle of Salsa Verde salsa to bottom of crockpot while venison sears

  6. Add a tablespoon of garlic powder and a tablespoon of onion powder

  7. Once venison is seared on both sides, add it to the crockpot on top of the salsa

  8. Pour pack of Carne Asade Marinade all over the seared meat

  9. Add a pack of Carne Asada seasoning mix

  10. Add a can of green chiles (we use 7 ounce cans)

  11. Cook on Low heat in crockpot for 5-6 hours

  12. Once cooked, shred meat using forks or meat shredder/masher

  13. Serve meat on flour tortillas

  14. Add cotija grated cheese, red onion slices, cilantro, salt, and pepper

  15. Finally, drizzle with creamy salsa verde sauce.

  16. Enjoy.