“Michael, these are the absolute best street tacos I have ever eaten. What in the world is this?’
“Take a look on the wall in the office.”
Greg and I walked upstairs, and I showed him the 6’2” bruin that he was thoroughly enjoying.
“Are you kidding me? This is THAT? I can’t believe I am eating a bear. I really can’t believe it is THIS good. You should open a restaurant.”
“Thanks Greg, that means a lot, especially knowing your love for good food, but imma pass on the restaurant idea.”
We toasted our tequila and lime over ice and laughed a bit. And so was solidified that BEARbacoa would become a staple in our house. In fact, this is the exact meal that I serve to dinner guests who want a wild game dinner. My only caveat, they can’t ask what animal they are eating until after they taste it.
For some reason many non-hunters, and even some hunters, are averse to bear meat. This recipe will, without a doubt, make them true believers that bear is one of the absolute most delicious animals that you can eat.
Ingredients:
- 2-4 Shanks (can also use shoulder/neck) – if using shanks saw in half to let marrow melt into the broth
- Salt (to taste)
- Pepper (to taste)
- Cumin (to taste)
- Garlic Powder (to taste)
- Mexican Oregano (to taste)
- 1 large yellow onion (chopped)
- 4 cloves garlic (chopped)
- 2 qt beef stock
- 2 bay leaves
- 2 cinnamon stick
- 3 limes (juiced)
- ½ cup chopped cilantro
- 1 beer
- 2 T chipotle puree
Instructions:
- Rub shanks and other meat with salt, pepper, cumin, Mexican oregano, and garlic powder.
- Smoke meat at around 200 for 3-4 hours
- Dice onion and sauté until translucent in Dutch Oven
- Chop garlic cloves and add to chopped onion.
- Add to Dutch Oven: all additional ingredients.
- Add meat to Dutch Oven, make sure meat is covered with liquid.
- Use parchment paper and then foil on top of liquid and then add lid (this ensures minimal evaporation)
- Braise in 275 oven for 4-6 hours (I go 6).
- Pull meat and shred.
- Reduce liquid to consistency you desire (I like to go about ½)
- Add shredded meat back to broth.
- Make whatever the heck you want!
- Great in quesadillas, burritos, over rice. I like to quick pickle some red onion, add fresh radish, and a little fresh cilantro on 2 soft corn taco shells and squeeze a little fresh lime on it!
