Spiced Elk Tacos with heirloom blue corn tortillas

Spiced Elk Tacos with heirloom blue corn tortillas


  • 1 package Force of Nature ground Elk
  • 1 tbsp ground cumin
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
  • Salt to taste
  • ¼ cup white onion - thinly sliced
  • ¼ cup cilantro - chopped
  • Verde salsa for topping

Home-made heirloom blue corn tortilla

  • 1 cup chef grade masa Harina Blue Corn from Masienda
  • 1 scant cup of warm water
  • 1 tortilla press or rolling pin
  • 1 tsp sea salt


  • Make your tortillas - mix the water, salt, and the masa in a bowl and knead until the masa dough firms up and is no longer sticky. Cover with a paper towel for 10-15 minutes. Take a piece of masa and roll it into a small ball and place in between two pieces of parchment paper and then flatten with a tortilla press (or a rolling pin). Repeat until you have enough tortillas. Cook the tortillas for 1 minute per side on a hot skillet, remove from the skillet, cover, and set aside. In the same hot skillet, cook the ground elk in avocado oil and add your spices. Cook until the meat is browned and crispy ~6-7 minutes. Assemble your tacos by spooning some spiced ground elk on a tortilla and top with verde salsa, sliced white onions, and cilantro. Enjoy!