The Best Venison Birria Quesatacos
Venison Birria Quesatacos (also known as Quesabirria) are a cross between a taco and a quesadilla, filled with melted cheese and delicious shredded meat. We eat so many deer roasts in this house that I often wonder when I will run out of new ways to eat them. Nonetheless, the desk in my home office is covered with stacks of yellow legal pads and small scraps of paper with enough recipe ideas to last me a lifetime. And the mountain of inspiration grows with every sunrise, as well as every new immigrant I meet that has come to work and raise a family here in the Upper Midwest. From West Africa to Western Caribbean Islands, the ingenuity in how human beings revolutionize their food is awe-inspiring.One of those amazing people is my sister-in-law, Flor. She's originally from Ensanada, Mexico, and my wife's brother and their girls spent the first few years of marriage south of the border. But they recently moved to Roseville, Minnesota where Flor teaches Kindergarten. My sister-in-law is a kind-hearted soul who is not only patient with 5-year-olds in a classroom, but with her brother-in-law (me) constantly prodding her for advice on how to make real Mexican food.VENISON BIRRIAThis Venison Birria recipe came to fruition after my sister-in-law taught me how to make homemade tortillas while turning one of my Montana mule deer roasts into a birria the whole family devoured in minutes. My version isn't exactly like hers, but my recipe taste-testers are all pretty happy with it. Venison Birria is my way of trying to lift the spirits of those around me on a frigid wintry day. There is so much joy to be had in coming in from a job well done of cleaning the driveway of snow and ice, and then holding a bowl of food in your hands, your fingers gradually warmed by the dish and its fragrant contents. That's my favorite way to eat birria – a bowl of shredded venison roast in a birria broth, with a sprinkling of diced onion, fresh cilantro, and a squeeze of lime. But you can also use this new venison recipe to transform your next Taco Tuesday into something magically delicious you'll want to repeat over and over again.Using a pressure cooker, you can take a guajillo chile-and-spice-braised venison roast and transform it into something so tender that it falls into fine shreds with little effort making it perfect to stuff into a tortilla and feed to your hungry family and friends.Everybody makes birria a little differently and their recipes are often a closely guarded secret. But with a little guidance from my sister-in-law, I was able to create my own version to share with all of you. The key to my birria sauce recipe is using just the right amount of garlic and guajillo chiles. You want to be able to taste the garlic and chiles with just a hint of spice. While developing this venison birria recipe, I tried lots of different versions of birria that included spices like cinnamon and ground cloves that tended not to go over well with my wife and daughter's tastebuds. But the girls are both huge fans of garlic! In fact, you'll often catch our 8-year-old eating huge spoonfuls of minced garlic right out of the jar.The simple blend of spices like salt, pepper, cumin, and Sazon Goya makes finding the birria ingredients for this recipe something most everyone can do at your local grocery store.WHERE IS BIRRIA FROM?Birria is a dish that originally hails from Jalisco, Mexico, where it is traditionally made with lamb or goat. The nearby Mexican states of Zacatecas and Colima have their own unique versions of birria as well. If you see it on a restaurant menu in the United States it will most likely be made with beef. But here in North Dakota we make quesa birria with a venison roast off the hindquarter of a deer or elk or moose.HOW TO EAT BIRRIAI love this venison birria recipe because it's so versatile. You can simply enjoy the birria consommé as a soup on a brutally cold winter day like we're currently having in North Dakota or make tacos like we're doing here. Just shred the venison roast, then heat up the tortillas and dip them in the birria broth before adding the meat and serving it with diced onion, fresh cilantro, and lime. VENISON ROAST SUBSTITUTIONSIf you don't have access to a venison roast, feel free to substitute 3 to 4 pounds of beef chuck roast or country style ribs or even a boneless leg of lamb from your local grocery store.You can also use about 5 pounds of venison shanks instead of a venison roast. If you are looking for more great venison shank recipes, be sure and check out my Cuban Ropa Vieja.BIRRIA INGREDIENTS– 3 to 4 pounds boneless venison roast (deer, elk, antelope, or moose), cut into about 10 pieces– kosher salt and black pepper– 6 guajillo chiles, stemmed and seeded– 1 tablespoon ground cumin– 2 packets of Sazon Goya seasoning– 2 cups stewed or diced tomatoes– 1 large yellow onion, quartered– 1/4 cup minced garlic– 2/3 cup freshly squeezed orange juice (from 2 oranges)– 2 tablespoons freshly squeezed lime juice (from 1 lime)– 1 tablespoon achiote paste– 2 tablespoons La Botanera hot sauce or similarBIRRIA SAUCE RECIPEVenison birria made in a pressure cooker is much faster than braising in a Dutch oven. I've done the math and it’s ready in about one fourth of the time, and the flavors are just as rich and deep and amazing.You'll start by seasoning and searing the venison roast in the pressure cooker, cover with the remaining ingredients, and bring it up to a pressure for 60 minutes. As it cooks, you can make your homemade tortillas and prepare the toppings for your tacos. Or you can plan to use some surprisingly good El Milagro corn tortillas available here on Amazon. That way you can just sit and relax and get some recipe inspiration by reading something from my favorite Mexican food cookbooks My Mexico City Kitchen or The Mexican Home Kitchen.Once the pressure cooker cook time is up, you need to be patient and wait another 20 minutes to let the pressure naturally release. This allows the pressure cooker to continue to work its magic on the birria sauce before you open it up to shred the meat. HOW TO SERVE BIRRIAAfter you shred the venison, you have two options for serving: you can serve it as a soup and spoon it into a bowl with plenty of birria consommé and a side of warm corn tortillas, or as tacos or quesabirria with the consommé on the side. If you want to make tacos, you’ll dip the tortillas in the warm birria consommé, fill them with cheese and shredded meat, and crisp them on the stovetop until the cheese is melted and the tortillas are browned and crispy. You can choose however you want to do it, but either way, I always prefer a few simple toppings to go along with my Venison Birria – fresh cilantro, chopped onion, lime, and a little hot sauce is a must.MORE GREAT VENISON RECIPESIf you are looking for more great ideas on how to cook with some of that venison in your freezer, be sure and check out these family favorites:Venison Big Mac TacosEasy Pizza Roll UpsDeer BBQ Sandwiches with Pimento CheeseShawarma Spiced Deer ShanksVenison Rogan JoshVenison Shank Frito PieVenison Tikka MasalaCONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYDid you make these Venison Birria Quesatacos? I’d love for you to join our community and connect with me so we can all see pics of this dish and all of your wild game and fish creations. Be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #wildgameandfish and tagging me @wildgameandfishDid you enjoy this Birria Quesatacos Recipe? 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Ingredients
Birria Ingredients
- 3 pounds boneless venison roast (deer, elk, antelope, or moose)
- 3 teaspoons kosher salt, divided
- 1 teaspoon black pepper
- 2 tablespoons canola oil
- 4 cups beef broth
- 1 tablespoon ground cumin
- 2 packets Sazon Goya seasoning
- 2 cups stewed or diced tomatoes
- 6 guajillo chiles, stemmed and seeded
- 1 large yellow onion, quartered
- 1/4 cup minced garlic
- 2/3 cup freshly squeezed orange juice (from 2 oranges)
- 2 tablespoons freshly squeezed lime juice (from 1 lime)
- 1 tablespoon achiote paste
- 2 tablespoons La Botanera hot sauce or similar
Taco and Garnish Ingredients
- 12 corn tortillas
- 3 cups queso quesadilla cheese or similar
- 1 cup fresh cilantro, chopped
- 1 small yellow onion, chopped
- 2 fresh limes, cut into wedges
- La Botanera hot sauce or similar
Instructions
- On a cutting board, cut up the venison roast into about 10 pieces then season all over with 2 teaspoons of the kosher salt and 1 teaspoon black pepper.
- Add 2 tablespoons of canola oil to the pressure cooker and heat on the highest Brown setting for 5 minutes. Add the venison and sear until browned on all sides, about 10 minutes.
- Now add all of the remaining birria ingredients into the pressure cooker and use a large spoon to stir and blend well.
- Switch pressure cooker setting to "Pressure Cook" for 60 minutes. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position.
- When the cooking time is up, do a natural release for 15 minutes (don’t touch anything on the pot, just let it de-pressurize on its own for 15 minutes). After 15 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid. This extra time is important because it allows the pressure cooker to continue to work its magic on the birria sauce before you open it up to shred the meat.
- Preheat the oven to 250 degrees F.
- Now you can shred the venison using two forks. Taste and season the venison and cooking liquid (consommé) with the remaining 1 teaspoon of kosher salt if needed.
- Heat a large nonstick frying pan over medium heat. Working with two tortillas at a time, dip the tortillas one at a time in the consommé. Place both of them in the frying pan in a single layer.
- If making quesa birria tacos (cheese birria tacos), sprinkle about 1/4 cup of the cheese onto each tortilla first. Top one half of each tortilla with about 1/4 cup shredded venison. Drizzle the meat with a little consommé. When the cheese is melted, fold each tortilla in half and cook 2 minutes per side until nice and crispy.
- Transfer the tacos to a rimmed baking sheet and keep warm in the preheated oven. Repeat and continue to cook the remaining tacos.
- Serve the tacos garnished with cilantro, chopped onion, lime wedges, and a little extra hot sauce along with small bowls of the birria consommé for dipping.
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