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🍽️ Viki's Wild Tacos: Corn Tortillas, Venison & Green Salsa

680 kcal · 70 min · 4 servings

Ingredients

• 150 g flour ((Masa flour), available in Asian markets or online)
• 300 ml water (boiling)
• 1 pinch(es) salt
• 1 pinch(es) sugar
• 125 g tomato(es) (green)
• 2 onion(s)
• 2 clove(s) garlic
• 2 jalapeño(s) (green)
• 1 tbsp sunflower oil
• 1 bunch cilantro
• honey
• sea salt
• 200 ml water
• 600 g venison leg(s) (from the top round, boneless)
• a little butter
• salt and pepper
• 1 chili pepper(s) (red)
• 2 clove(s) garlic
• oil (neutral, e.g. sunflower oil)
• 4 lime(s)
• 0.5 red cabbage
• 1 pinch(es) sugar
• 2 avocado(s)
• cilantro

Instructions

1. 1. Prepare your workspace. Have a tortilla press (a device for flattening tortillas) with a 20 cm diameter ready. Also prepare baking paper for the press and disposable gloves for handling the red cabbage.
2. 2. Put Masa flour, salt, and sugar into a bowl. Stir the dry ingredients with a cooking spoon. Pour in hot water and continue mixing with the spoon. Then knead the dough thoroughly by hand. Cover the bowl and let the dough rest for about 20 minutes.
3. 3. Wash the green tomatoes and remove the stems. Dice the tomatoes and onions into small cubes. Peel the garlic and chop it finely. Wash the jalapeños, halve them, remove the seeds and white membranes, and dice them finely as well.
4. 4. Heat a small pot over high heat. Add some sunflower oil, onions, garlic, and jalapeños to the pot. Sauté the vegetables until golden yellow. Add the honey, tomatoes, and 200 ml of water. Simmer the mixture uncovered over medium heat for about 20 minutes. Roughly chop the cilantro leaves and upper stems. Add the cilantro to the tomatoes. Puree the mixture finely with a hand blender. Season with salt and set the salsa aside.
5. 5. Preheat a large cast-iron pan. Divide the dough into 8 equal portions and form them into balls. Line the tortilla press with baking paper. Press the dough balls one by one into tortillas. Cook the tortillas in the hot pan without fat. Flip the tortilla as soon as the edges become slightly transparent (after approx. 30 seconds). Cook for another minute and flip again. Wrap the finished tortillas in a cloth to keep them warm.
6. 6. Slice the venison leg into thin strips. Crush the garlic and chop the chili finely. Sear the meat, garlic, and chili in neutral oil over high heat for 2-3 minutes on all sides. Stir in a small piece of butter shortly before the end. Remove the meat from the pan. Season it with salt and pepper.
7. 7. Juice two limes and cut two others into wedges. Put on disposable gloves. Remove the core of the red cabbage and slice it into thin strips. Knead the red cabbage with your hands for approx. 3 minutes until soft. Use salt, sugar, and half of the lime juice for this. Slice the avocado into wedges and drizzle with the remaining lime juice. Take the tortillas out of the cloth (warm them up if necessary). Spread approx. 2 tsp of salsa on each tortilla. Fill with 2 tbsp of venison, 2 tbsp of red cabbage salad, 2 avocado wedges, and fresh cilantro. Fold the tortilla once and serve with lime wedges.

Nutrition per serving

• kcal: 680
• Protein: 37 g · Fett/Fat: 32 g · Carbs: 60 g