Venison Taco Pie Food
More about "venison taco pie food"
VENISON FRITO PIE | MEATEATER COOK
From themeateater.com
Cuisine SouthwesternCategory Small BitesServings 4
- Buy some Fritos. The size of the chip bag is key. I went with the size larger than the small party pack bags. They’re three times bigger and give extra space to pile on the chili and toppings. Plus, it’s the chip bag size that’s readily available at nearly every gas station I’ve ever set foot in.
- I prefer to start the chili on the stovetop in a Dutch oven and finish it in the lower oven, which I’ve done here for this recipe. You certainly can rock this out in a crockpot if you want to go that route. Just make sure to start it on the stove and pour it into the crockpot to finish.
- Season the cubed venison with salt. I used shank meat but any tough cut would work great. Heat the vegetable oil in the Dutch oven until it just begins to smoke, then brown the meat on all sides. You may want to do this in two or three batches. Remove the meat and set aside. Add the onion and garlic, and cook until translucent. Stir in all of the dry seasonings. Put the meat back in with the onion and garlic, then stir in the tomato paste. Now add the coffee, vinegar, molasses, and bring everything to a simmer. Last, stir in the stock, chipotle purée, beans, and bring the chili back to a simmer. Put the Dutch oven inside the kitchen oven (or crockpot) at 350 degrees for two hours or until tender. Make sure to lightly shred the venison once the chili has cooled.
- With a knife or scissors, cut the front of each bag of Fritos vertically down the middle leaving all seems intact. This will create the vessel for the pie ingredients. First, shovel hot chili on top of the Fritos and follow with any extras that you wish. I went with shredded cheese, shredded iceberg lettuce, diced white onion, pickled jalapeño slices, sour cream laced with lime juice, and some solid hot sauce like Tapatío or Cholula. Grab a plastic fork, crack a beer, and chow down.
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