Ingredients:

• 3 ancho chiles, stemmed, seeded, cut into pieces.
• 5 garlic cloves.
• 1 teaspoon oregano leaves, dried.
• 1 teaspoon salt.
• 2 tablespoons olive oil.
• 1 cup orange juice.
• Juice of 1 lime.
• 2 pounds Texas venison loin roast, boneless and cut into 1/2 – inch slices.
• Corn tortillas.

Steps:

• Place everything except the meat in a blender, and blend until the anchos are roughly chopped. Place the meat in a large zipper bag and pour in the marinade. Make sure the meat is coated evenly. Marinate overnight in the refrigerator or for two hours at room temperature.
• Roast in the oven for one hour at 350^oF. When the meat is cool enough to handle cut it into tiny cubes.
• Serve in warm corn tortillas with the oranges and olives.
• Yields about a dozen tacos.

For the Oranges and Olives:

Ingredients:

• 3 Texas oranges.
• 1 – 2.25 can sliced black olives.
• 1/2 cup sliced green olives.
• 1/4 cup olive oil.
• 3 garlic cloves, minced.
• 1 teaspoon chile powder.
• 1 teaspoon cumin.
• 1/2 teaspoon chipotle powder.
• 1 teaspoon salt.
• 1/2 teaspoon sugar.
• Handful of chopped cilantro.

Steps:

• Peel the oranges, and with a serrated knife cut the segments out of the membranes. Put the orange segments in a bowl along with the olives.
• Whisked together the oil, garlic, chile powder, cumin, chipotle, salt, and sugar. Pour over the oranges and olives, add the cilantro and lightly toss. Refrigerate until needed.

Recipe Created by Chef Michael H. Flores

Photograph by Tracey Maurer Photography • Food Styling by Mary Ellen Rose