Two-Track Tacos

Wild Tacos

Came up with this recipe in Colorado early in the season and it quickly become a staple both in camp and at home. Originally we used Columbian Sharp-tailed and still believe that Sharps are the best version. But in a pinch this recipe works well with venison, beef or pork.

The first time I made these tacos in camp we couldn’t find the salt. We were a long way from the nearest store. Instead of making another trek down a rough road to town, I substituted soy sauce to season the meat. With no streets around, we dubbed this new experiment the Two-Track Taco because of its street taco foundation.

In camp we gather around the cook station and snatch the hottest tortilla from the cast iron to load, taking turns until everything is gone.

A bright salsa hitting sweet and spicy notes is a great contrast for the meat.  This round we tried wild ramps, rhubarb, jalapeño, and orange — though I believe I’m partial to peach, red onion, habanero and lime.

It’s a simple, no-frills recipe that lets the ingredients shine and has you shoveling tacos in as fast as the tortillas heat up.

Two-Track Taco ingredients

Two-Track Tacos

Great recipe for camp or home. Sharp-tailed Grouse is the preferred meat though in a pinch you can make venison, beef or pork work. 

Course Main Course
Cuisine Mexican
Keyword street tacos, tacos
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 4 Breast Sharp-tailed Grouse
  • 1 Lime
  • 3 tbsp Soy Sauce
  • 1 tsp Cayenne Pepper
  • 1 dash Hot Sauce
  • Olive Oil
  • Avocado
  • Fresh salsa
  • Oaxaca Cheese
  • Corn Tortillas

Instructions

  1. Slice the grouse breasts across the grain into thin strips. 

  2. Put a cast iron skillet over hight heat. Sharptail is a lean, red meat so you'll need to add splash of olive oil to keep meat from sticking to the skillet. 

  3. When the skillet is hot, add the meat. The thin strips will cook very fast. Sear the outsides and then add the soy sauce, juice of half a lime, cayenne pepper and hot sauce. 

  4. Stir until the liquid reduces and then remove from the heat. The cast iron will keep the meat warm for serving. Total cook time with these thin strips is 5 minutes or less. 

  5. Place another pan or griddle over low heat and add the corn tortillas to heat through. 

  6. These tacos are best with a warm tortilla, no need for plates. Just grab a hot tortilla spoon on some meat and dress with avocado, fresh salsa, Oaxaca cheese and a squeeze of lime. Repeat until gone. 

Sharptail Prep

Cooking Sharptail

Rhubarb RampSalsa

Ramp, rhubarb and jalapeño salsa, still a work in progress. 

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