3 White Onions , quartered
8 Tomatillos , peeled and sliced
4 Tomatoes , quartered
8 cloves Garlic , chopped
1/2 lbs. Ancho Chile , seeded and deveined
1/2 lbs. Guajillo Chile , seeded and deveined
1/4 cup Flour , sifted
1 qt. Beef Stock
1 Tbsp. Ground Cumin
1 Tbsp. Ground Coriander
1 Tbsp. Ground Yellow Mustard Seed
1/4 cup Extra Virgin Olive Oil
1 Tbsp. Salt
1 tsp. Pepper
2 lbs. Venison Steaks, cubed
2 cups Water
6 oz. Grated Mild Cheddar Cheese
1/2 oz. Fresh Cilantro
1 Mission® 6" Pressed Mazina™ Tortilla (08042) Bowl (see Related Recipe)
1.) Preheat oven to 500º F.
2.) Place onions , tomatillos, tomatoes, and garlic on a baking sheet and drizzle with olive oil.
3.) Place under broiler and roast in a preheated 500º F oven.
4.) When vegetables are a little charred on the outside, remove and set aside.
5.) Place the dried chiles on another baking sheet and toast in 500º F oven for one minute.
6.) Remove chiles from oven and plunge into bowl of hot water. Set aside.
7.) In a blender, puree chiles and roasted vegetables in batches with beef stock until smooth. Season with salt and pepper.
8.) In a sauté pan, toast cumin, coriander and mustard seed for three minutes until smoky.
9.) Place spice mixture in a bowl and add olive oil, salt and pepper until it forms a paste.
10.) Rub on venison steak and allow to marinate for at least 30 minutes.
11.) Preheat oven to 350º F and preheat grill on high.
12.) Grill venison steak for three minutes per side to char the meat.
13.) Place venison steak in a roasting pan and cover with pureed chile sauce. Add water and cover. Cook in oven for one hour at 350º F.
14.) Remove meat when flakey and shred meat, reserving the sauce.
15.) Spoon mixture into Mazina™ Tortilla Bowl. Top with cheddar cheese and fresh cilantro.
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