Venison Ancestral Tacos with mango pineapple salsa & home-made tortillas

Venison Ancestral Tacos with mango pineapple salsa & home-made tortillas
Corn tortillas:
  • 1 1/2 cups corn masa flour
  • 1 cup water
  • Salt to taste
Mango Pineapple salsa:
  • 1 cup chopped peeled mango
  • 1 cup chopped pineapple
  • 3 tbsp fresh cilantro
  • 2 jalapeños diced and deseeded
  • 2 green onions diced
  • 2 tbsp lime juice
  • ½ red onion diced
Make your tortillas:
  1. Add your corn masa flour to a bowl and mix in a pinch or two of salt.
  2. slowly incorporate 1 cup of room temperature water and start mixing together the ingredients gently with your hand until it is evenly distributed throughout.
  3. Knead the dough until the texture of the dough is smooth and has a bit of “bounce” when you press it with your fingers.
  4. Cover the dough with a damp paper towel and let it rest for 10-15 minutes.
  5. Sprinkle some corn masa flour on a flat surface and take a golf ball sized amount of dough and roll into a tortilla with a rolling pin. Set aside.
  6. Place the tortilla on a hot cast iron for 45 seconds- 1 minute and then flip.
  7. Place the cooked tortilla underneath a clean rag to keep warm.
Make your mango pineapple salsa:
  • Incorporate all of the mango pineapple salsa ingredients into a clean bowl, mix gently and set aside.
Season and cook your meat:
  1. Remove the Venison Ancestral blend from the Force of Nature packaging and place into a clean bowl.
  2. Add in the additional seasonings and mix together gently.
  3. Heat up a large cast iron skillet and add in the extra virgin olive oil
  4. Place the seasoned mixture of meat into the pan and cook for 5-7 minutes or when the meat is browned and crispy.
  5. Remove the meat from the pan.
Make your taco:
  • Place the meat mixture on top of the homemade flour tortilla and top with shredded cheese and  mango pineapple salsa. ENJOY!