Shredded Venison Torta

Today is Cinco De Mayo, for most college aged Americans that means lots of Tequila and Dos Equis. Your face book feed is probably loaded with Pictures of fresh street tacos and for the day we all get to pretend we know something about Mexican heritage. I don't know anything about Mexican heritage but I do love Mexican food. I was going to make something taco related but then figured so was everybody else. Instead I decided on something a little less well known but equally delicious and of course I used wild game.



A torta is a sandwich served on a crusty white roll usually oblong in shape. They are a very popular street food in Mexico and are often sold at sporting events and outdoor concerts. In the U.S. they aren't as popular as other Mexican foods but they are equally delicious. This Torta was made with venison and the bun was spread with refried bean and topped with pickled red onions. The shredded venison could also be used in tacos or tamales or even in a burrito if you choose.



Shredded Venison

2 1/2 pounds venison roast cut into large cubes

3 tablespoons roasted garlic paste

1 stick of cinnamon5 tablespoons Achiote Paste

2 tsp toasted cumin seeds

3 cloves

1/4 cup dried poblano peppers

1/4 cup dried oregano

1/2 cup sour orange juice

Place the cubed venison in a large bowl and season liberally with salt and pepper. Add the remaining ingredients to a food processor and pulse until you get a smooth paste. Pour the Paste over the venison and let sit for 30 minutes. Place the meat and paste in a crock pot and cook on high for 3 hours or until the venison easily shreds apart.

To make the Torta gently toast the buns and spread some refried beans on the bottom half of the bun. Place a generous portion of venison on the bun and top with pickled red onions.