Updated: Sep 18, 2021
This might a simple recipe, but it packs that authentic Mexican street food punch. The key is to dry the meat off as much as possible and let come to room temperature for an hour before searing.
For the Marinade
· 1 each - 7oz Can of Pickled Jalapenos w/ Carrots & Onions
· ¼ cup – Fresh Cilantro Chopped
For the Venison
· 12oz – Venison Back-Strap
· 2 tablespoons - Grape Seed Oil (or Another High Smoke Point Oil for Searing)
· Salt & Pepper (To Taste)
Prep the Marinade
Drain and rough chop the canned Jalapeno mixture. Mix in the chopped cilantro.
Prep the Meat
Cut the back strap approximately 1/2 thick and anywhere from 5 to 8 inched long (make sure it will fit in your pan). With the bottom of a frying pan or meat mallet, pound the meat out until it’s about ¼ inch thick.
Marinate the Meat
Combine the marinade and venison in a gallon sized zip lock bag, ensuring that the meat is thoroughly covered with the marinade. Lay the bag flat and let sit at room temperature for one hour, flipping it over at the 30 minute mark.
Get Ready for the Sear
Remove the meat from the marinade and dry off with paper towels until completely dry.
Cooking and Serving
1. Preheat your pan to medium high heat. If using a grill I recommend high heat to increase your chances of a sear or nice char.
2. Season the venison with salt and pepper to your liking. (If using a grill I recommend brushing the meat with some of the grape seed oil to prevent sticking).
3. Once the pan is smoking add the oil to the pan.
4. Sear the meat for about 2 minutes per side.
5. Cut the venison across the grain and serve with your favorite taco toppings.