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Juicy Slow Braised Venison Taquitos

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These slow braised Venison Taquitos may just be the best thing you ever make with your wild game meat! They are loaded with flavor, cheesy and crispy. Taquito PERFECTION!

a white plate with taquitos, sour cream and guacamole

I think we can all remember the frozen taquitos we grew up eating…..and while those were tasty, homemade are SO MUCH BETTER!!! You can fill them with more meat, use your venison or other wild game meat, and get them fried up to be golden and crispy.

These venison taquitos are easier to make than they look. You start by slow cooking any kind of roast you have. It gets cooked in a chipotle broth until juicy and tender. Then, you pile that meat onto corn tortillas with mozzarella cheese. Roll them up and pan fry them until they are hot, golden and crispy. Serve these taquitos with all your favorite toppings like guacamole and fresh made pico de Gallo.

What I love about these taquitos is that you can make the venison in advance, then just roll it up into taquitos and fry them fresh whenever you want. They have so much more flavor than frozen ones you buy at the store and are truly irresistible. Perfect for any kind of party, lunch, or dinner for the whole family!

a plate full of taquitos topped with salsa and guacamole

Tips for Making Braised Venison Taquitos

  1. When braising the meat, the key to getting it super tender is to make sure you cook it long enough. Every roast will slightly vary in cooking time so if you still can shred the meat, it needs to be cooked longer.
  2. After you have shredded all the meat, I recommend using tongs or a slotted spoon to remove it from the broth. Of course the broth adds juiciness and flavor, but if the meat is too liquid it can affect how crispy the taquitos turn out. Get most of the liquid out of the meat before adding to the tortilla.
  3. For frying up the taquitos, they hold their shape best if you roll one at a time and put it straight in the pan. I find that if you try to roll all of them up, the corn tortillas end up cracking as they sit. Getting them fried up right after you roll each one prevents them from falling apart.

Slow Braised Venison Taquito Ingredients

Venison Roasts- This can be a sirloin roast, round roast, neck roast or even a shank.

Onion– A white or yellow onion is best.

Garlic- Fresh is always recommended over pre minced.

Tomato Paste– This adds a hint of tomato flavor to the sauce.

Chipotles in Adobo– You buy these in a small can at almost any grocery store.

Beef Broth– Store bought or homemade works.

Chili Powder– Whichever kind you like.

Cumin- Ground Cumin is an essential part in the flavor profile of this meat.

Honey– I love to add a touch of honey to complement the saltiness.

Mozzarella Cheese– This is best for a mild, creamy flavor.

Corn Tortillas– Use whichever brand is your favorite.

Toppings– Guacamole, sour cream and homemade pico de Gallo are all delicious with these taquitos.

bowls of shredded cheese, meat, guacamole, salsa and sour cream

The Steps

Make the Meat

  1. Preheat your oven to 350F.
  2. Then, start by patting the roast dry, on all sides and seasoning with salt and pepper all over.
  3. Next, heat a dutch oven over high heat with a couple tbsp of oil.
  4. Add the roast to the pot and sear for a couple minutes on all sides, then remove from the pot.
  5. To that pot, add in the onion and garlic and cook over medium heat for 3-4 minutes.
  6. Then, add in the tomato paste and chipotles, stir and cook for another minute.
  7. Add in the spices, broth and honey and give it all a good stir.
  8. Finally, add the roast back into the pot, cover with the lid and place in the oven to cook for about 4 hours or until fork tender to shred.
shredded meat in a large pot

Cook the Venison Taquitos

  1. Remove the roast from the oven and use some tongs or a couple forks to shred the meat nice and fine. Let the meat soak up extra flavor in the broth while you prep your station.
  2. Take a large skillet, and add in a thin layer or oil, tallow or ghee to the bottom of it.
  3. Heat the pan with oil over medium high heat to get it nice and hot.
  4. Get your shredded cheese, tortillas and nice clean board to roll the taquitos on.
  5. Then using tongs or a slotted spoon, strain all the meat out of the broth and place it in a bowl.
  6. Take one corn tortilla and sprinkle some cheese down the middle of it. Layer a spoonful of the shredded meat on top, then gently roll it up.
a tortilla topped with shredded cheese and meat
  1. As soon as you have one taquito rolled up, place it in the hot oil, then repeat this will all the tortillas.
  2. Cook the taquitos for a couple minutes on each side until golden and crisp.
  3. Serve them up warm topped with sour cream, guacamole, pico de gallo and any of your favorite toppings!
a white plate of taquitos with bowls of guacamole and meat on the side
a green bowl full of shredded venison meat
a white plate with a pile of taquitos on top with guacamole and sals
a taquito with meat and cheese ripped in half

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more fun venison recipes to try!?

https://cmbarndominium.com/slow-braised-venison-coconut-curry-ramen/

https://cmbarndominium.com/how-to-make-the-best-homemade-venison-gyozas/

https://cmbarndominium.com/delicious-30-minute-venison-lettuce-wraps/

a plate full of taquitos topped with salsa and guacamole

Slow Braised Venison Taquitos

Yield: 20 Taquitos
Prep Time: 40 minutes
Cook Time: 4 hours
Total Time: 4 hours 40 minutes

Golden crisp taquitos stuffed with tender spiced venison and gooey mozzarella cheese, served with your favorite toppings.

Ingredients

  • 1.5-2 lb venison or other wild game roast (round, sirloin, neck or shank)
  • 2 tbsp oil
  • 1 onion diced
  • 5 cloves fresh minced garlic
  • 3 tbsp tomato paste
  • 1/2 cup chipotles in adobo sauce chopped
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 2 tbsp honey
  • salt & pepper
  • 5 cups beef broth
  • 2-3 cups shredded mozzarella cheese
  • 20 corn tortillas

For Toppings

  • homemade guacamole
  • homemade pice de galla
  • sour cream
  • cilantro
  • fresh squeezed lime

Instructions

  1. Preheat your oven to 350F.
  2. Then, start by patting the roast dry, on all sides and seasoning with salt and pepper all over.
  3. Next, heat a dutch oven over high heat with a couple tbsp of oil.
  4. Add the roast to the pot and sear for a couple minutes on all sides, then remove from the pot.
  5. To that pot, add in the onion and garlic and cook over medium heat for 3-4 minutes.
  6. Then, add in the tomato paste and chipotles, stir and cook for another minute.
  7. Add in the spices, broth and honey and give it all a good stir. If you are using a regular salted broth you probably wont need salt but if you have a low sodium broth add about 1/2-3/4 tsp of salt.
  8. Finally, add the roast back into the pot, cover with the lid and place in the oven to cook for about 4 hours or until fork tender to shred.
  9. Remove the roast from the oven and use some tongs or a couple forks to shred the meat nice and fine. Let the meat soak up extra flavor in the broth while you prep your station.
  10. Take a large skillet, and add in a thin layer or oil, tallow or ghee to the bottom of it. Just make sure you are using a high heat oil.
  11. Heat the pan with oil over medium high heat to get it nice and hot.
  12. Get your shredded cheese, tortillas and nice clean board to roll the taquitos on.
  13. Then using tongs or a slotted spoon, strain all the meat out of the broth and place it in a bowl.
  14. Take one corn tortilla and sprinkle some cheese down the middle of it. Layer a spoonful of the shredded meat on top, then gently roll it up. You don't need to tuck in the edges and want to be gentle.
  15. As soon as you have one taquito rolled up, place it in the hot oil, then repeat this will all the tortillas. You want to roll one at a time and get it straight into the pan or the tortillas can often crack open if they sit.
  16. Cook the taquitos for a couple minutes on each side until golden and crisp.
  17. Serve them up warm topped with sour cream, guacamole, pico de gallo and any of your favorite toppings!

Notes

* You can use any kind of wild game roast you have for this recipe. If you use a roast bigger than 2lbs, just know it will need some extra cooking time.

* The meat has a bit of spice to it, but in the taquitos with the cheese it isn't too spicy. If you want to cut the spice down completely, just use 1/4 cup of the chipotles.

* These can be made with flour tortillas if you prefer, but you will get a better classic taquito flavor from corn.

* IF you don't plan to eat them all at once, I recommend just cooking up the ones you want then and reserving the rest of the meat to cook the rest of the taquitos up fresh whenever you want. They will just become softer if you make them all ahead of time and eat as leftovers.

Did you make this recipe?

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© morganmckay
Category: Game Meat

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