Tuesday, June 16, 2009

Guest Post: Shredded Venison Burrito with Williams' Mole Mex Sauce

Today you are lucky little blog readers! The cook of most of these meals is going to do a guest post for this amazing original recipe she created. The Other Williams has been cooking for 17 years. She stumbled upon her love for cooking after moving to the South and watching her stepmother prepare southern cuisine. Today The Other Williams' favorite food preparations involve smoked and grilled foods. She loves to cook and we both enjoy her amazing talent.

Tonight we had a crock pot cooked shredded venison type burrito. I came up with this because we had a venison roast in the freezer that a friend had given us and i needed to come up with something to do with it. I knew that this roast would have little to no fat so that is why I decided to use the crockpot, to avoid a dry roast. You could also substitute pork for the venison. The Mexican flair came from my love of the shredded pork at Salsarita's. I hope this recipe peeks your interest and your taste buds.

Shredded Meat
  • 1 1/2lbs. venison roast or pork roast
  • 1c. water
  • 5 smashed garlic cloves
  • 1/2 med. onion diced
  • 1 tbs. oregano
  • 2 canned green chillies, diced
  • 2tsp. chili powder
  • 1tbs. onion powder
  • 1 1/2 tsp. smoked paprika
  • 2tsp. coriander
  • 2tsp. cumin
  • 1tbs. kosher salt
  • 1tsp. ground pepper
  • 1 large can whole peeled tomatos
  • 1/3c. water
  • 1tbs. cocoa powder
  • 1tsp. kosher salt
  • 1/8c. cilantro

Combine all ingredients for shredded meat in slow cooker. Cook for 8-10 hours.
after cooking remove meat and solids. Shred meat with the tines of a fork. Put meat back
in slow cooker with juices. Either discard solids, add to meat, or puree and add back to meat. Adjust seasonings to taste. Cook on high until ready to eat.

For sauce, add tomatoes and juice to saucepan. Cook over medium heat for 20 minutes while breaking up tomatoes with spoon. Add cocoa to water and disolve. After 20min. or until most liquid is absorbed add cocoa and water and salt. Cook for another 10min. Turn off heat and add cilantro.

Add meat to warm tortillas. Roll up and top with sauce.
Additional condiments could be sour cream, salsa verde, or other mexican topping favorites.

Serving: 5-6

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Let me just say it's all in the sauce. The sauce The Other Williams came up with is really great. It's very similar to a mole sauce but it's a little simpler to make. This sauce would be great on just about any tex-mex or mexican-inspired dish. I could see it over rice, noodles, on tacos or taco salads, YUM!

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