Made these bad boys yesterday Pico De Gallo: Chopped raw white onion Chopped roma tomato Chopped cilantro Fresh lime juice Backstrap cut into tiny cubes Seasoned with mexican carne asada seasoning. Seared in cast iron skillet with olive oil Green salsa: Jalapeño Garlic Cilantro Salt Water Pureed in blender Corn tortillas toasted over open flame (gas stove burner) Sent from my iPhone using Tapatalk
that's an awesome simple recipe and very close to how I make mine; but you don't need to waste backstrap on tacos. Especially if you have time to marinate any old steak/chop will do. Just take those carne asada spices with some beer and lime juice, put that in a plastic bag with the steaks whole for an hour or so. When they're done pull them out and pat dry before you sear them (or toss on the grill.)
Lol I actually prefer the backstrap for tacos. I have a variation also where I take partially frozen backstrap and slice it potato chip thin, then sear on super high heat for 10 seconds, then chop the meat like philly steak.
LOL! Fair point I guess...the backstrap in that pic was from Dec 2015. I still have all my 2016 backstrap to go...I only kept 6 backstraps from 2017. The other 2 I ground into breakfast sausage. Sacrilege I know, but I had plenty of backstrap and no sausage so one of my archery bucks I turned everything into sausage. Got 65 lbs off of him!
I went home yesterday and made some because of your post. I fully intended to take a pic and reply to this thread, but i couldn't wait to take a pic and ate them. Thanks for the inspiration.
Had to give it a shot; a variation of it anyhow. Didn't have any venison left so used goose. Was awesome! Sent from my SM-G950U using Tapatalk
