This dish is inspired by my time working in Phoenix Arizona along with my love of venison and all things delicious! It’s never the SAME as when you eat and experience it THERE with dishes like this but recreating it at home with friends and family bring the memories back full bore!! You can abso- lutely make this dish your own by swapping out a few ingredients…like bear or gator or hog for venison!
- 1LB VENISON TRIM
- 4OZ APPLEWOOD SMOKED BACON
- 2T TACO TAKEDOWN
- 1T BEEF TALLOW OR BUTTER FOR FRYING
- 1LB RED POTATOES
- 6OZ WHITE ONION
- FEATHER DUSTER
- 3OZ BEEF TALLOW OR BUTTER
- 1.5C WHIPPING CREAM
- 1C SHREDDED MEXICAN STYLE CHEDDAR
- HALF OF ONE JALAPENO
- 1T TACO TAKEDOWN
- 6 CORN TORTILLAS
- 2T BEEF TALLOW OR BUTTER FOR FRYING
- 3 WHOLE JALAPENOS FOR ROAST-ING
- 1C SALSA
- 1C SOUR CREAM
- 1 AVOCADO
- 4 SPRIGS CILANTRO
- 4 WHOLE EGGS
METHOD
Small dice potatoes and onions, fry in tallow over medium heat in heavy bottom pan. Once browning begins add 3T water and scrape to remove any browned bits from bottom of pan, reduce heat and cook til golden brown and tender! Set aside.
Mix venison, bacon and Taco Takedown well. Grind on fine die twice. Fry in the tallow over medium heat in heavy pan until browned and crispy. Set aside.
Heat cream in a small tall sided sauce pan with the half jalapeno in it over low medium heat. Simmer for 3 or 4 minutes then stir in the cheese and the Taco Takedown. Remove the jalapeno, set aside.
Heat tallow in the same pan used for the venison over medium heat. Carefully crisp both sides of all tortillas one at a time and remove them to paper towel to drain.
Roast 3 whole jalapenos over burners, on a grill or in the oven until blis- tered and beginning to get tender. Cook all 4 eggs sunny side up! Cut avocado into slices. Picknice whole leaves of cilantro for garnishing your dish.
