Backstrap tacos are a delicious and popular Mexican food item that consists of grilled or seared strips of meat from the longissimus dorsi muscle, also known as the backstrap. These strips of meat are typically seasoned with a variety of spices and served in a tortilla with toppings such as onions, cilantro, salsa, and avocado. The backstrap is a lean cut of meat that is tender and flavorful, making it a perfect choice for tacos. Backstrap tacos are a versatile dish that can be enjoyed any time of day and are sure to satisfy any craving for authentic Mexican cuisine.

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This video features the recipe for Venison Tacos, which involve Deer Backstrap seasoned with Mexican seasonings and smoked up to medium rare. The venison backstrap is sliced and served on a tortilla with fajita vegetables and a Gringo Green Sauce. #backstraptacos #deerbackstrap #howtobbqright

Ingredients Used:
– Malcom’s Grande Gringo Mexican Seasoning http://bit.ly/GrandeGringo
– Killer Hogs AP Seasoning http://bit.ly/TheAPRub
– Black Nitrile BBQ Gloves http://bit.ly/NitrileBBQGloves
– White “Hand Saver” Gloves https://bit.ly/HandSaver

Backstrap Tacos Recipe
– 1 venison backstrap trimmed and halved
– 1/4 cup Malcom’s Grande Gringo Mexican Seasoning
– 1 medium yellow onion sliced
– 1 green bell pepper sliced
– 8oz white button mushrooms sliced
– 3 roma tomatoes sliced
– 1 dozen flour tortillas – taco size
– 8oz Gringo Green Sauce* recipe below
– Fresh cilantro and cotija cheese for serving

Directions:
1. Season venison back strap with Grande Gringo seasoning.
2. Prepare pellet grill or other grill/smoker for indirect cooking at 250°F.
3. Smoke backstrap on the cooking grate until the internal temperature reads 125°F on an instant-read thermometer. *Cook until your desired doneness but it is recommended to be medium-rare
4. While the backstrap is smoking, sauté onions, bell pepper, and mushrooms on the flat top griddle. Season it with salt, pepper, and garlic and cook for 5-7 minutes. Add tomatoes and continue cooking for 2 minutes or until tomatoes begin to soften and slightly char.
6. Take the backstrap off the grill once it reaches the desired internal temperature and let it rest for 5-7 minutes.
7. Slice the backstrap into thin strips and serve it on warm flour tortillas with sautéed vegetables, cilantro, cotija cheese, and Gringo Green sauce* (recipe below).

Gringo Green Sauce
– 8oz sour cream
– 1 large Haas Avocado
– 1/4 cup chopped cilantro
– 1 jalapeño pepper roughly chopped
– 2 teaspoons Malcom’s Grande Gringo Mexican Seasoning
– Juice from 1 lime
– 1/4 cup water (more/less as needed)

Directions:
1. Put all the ingredients in a blender or food processor and blend until smooth. Add water 1 Tablespoon at a time until it reaches the desired consistency. The sauce should be smooth, not chunky.

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Video length: 6:03
Category: Entertainment
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This post was originally published on WPHorde Test2 Site

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