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Venison tortillas

A tasty street-food-style dish, venison barbacoa tortillas are tender, juicy and ideal for parties - just be sure to make enough, says Cai Ap Bryn

Recipe for venison barbacoa tortillas

Venison barbacoa tortillas are easy to make and full of flavour

Barbacoa is perfectly suited to venison as it really enhances the flavour of the meat. This recipe uses a shoulder of venison for “low and slow” style cooking. The meat becomes extremely tender, absorbs all 
the flavours from the marinade and simply falls off the bone. The smoked chipotle won’t blow your head off but leaves an intense flavour with just the right amount of spice. You can make this dish in the kitchen or, like me, on the barbecue when weather permits. Just be sure to make enough, as they won’t last long.

Simply place the barbacoa in the centre of the table along with the sides and let everyone get stuck 
into some quality food.

This recipe is very easy to make and serves well out of the oven or slow cooker. A must try.

Recipe for venison barbacoa tortillas

For the barbacoa:

  • 1.5kg venison shoulder
  • 2 red onions, diced
  • 4 cloves garlic
  • 2 limes, juiced
  • 100ml red wine vinegar
  • 500ml beef OR 
venison stock
  • 5 sprigs coriander
  • 150ml chipotle sauce 
or 3 tbsp chipotle paste
  • Salt and pepper
  • 3 red or green jalapeño chilli peppers
  • 2 tbsp tomato 
  • 1 bay leaf
  • Pinch of cloves

For the corn tortillas:

300g masa harina flour
½ tsp Salt
360ml water

1. Put all barbacoa ingredients bar the venison into a food processor and blitz to use as a marinade.
2. Place the venison shoulder in 
a baking dish and pour over the marinade. Cover the dish and place in the fridge for 8 hours or overnight.
3. Preheat the oven to 170°C, cover 
the dish with foil and bake for 
5 to 6 hours.
4. Remove the dish from the oven, take off the foil and pull meat apart using two forks.
5. To make the tortillas, put the 
flour in a bowl along with the salt. Slowly add the water and knead until the water and flour are mixed together evenly. Cover the dough for an hour 
to allow it to rest.
6. Divide and roll the dough into 
20 balls — this will make roughly 
20 6in tortillas. Place each dough ball 
on a firm surface and press down 
with the bottom of a pan to produce 
a decent circle.
7. Place a frying pan on a high heat. Lightly grease the pan and fry 
the tortillas for 20 to 30 seconds 
on each side. Set aside to rest.

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To serve, place pulled venison in 
the middle of each tortilla, add some extra fresh coriander, diced red onion and, if you want some extra heat, some chopped chilli. Finish with a squeeze 
of lime, serve and enjoy.