MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Moose Cheek Tacos
Categories: Game, Chilies, Breads, Herbs, Citrus
Yield: 10 Servings

2 1/2 lb Moose cheeks
4 cl Garlic
1 tb Natural peanut butter
1 Ancho chile; stemmed, seeded
1 ts Instant espresso
2 tb Olive oil; + 2 tb more for
- cooking
1 tb Honey
2 ts Ground cumin
1 ts Smoked sweet paprika
1 Handful fresh cilantro
1 ts Salt
1 c Broth; beef or chicken
3 Limes
1 Avocado
Corn tortillas
Fresh cilantro

Clean and trim the cheeks. Put them in a container to
marinate them.

Remove the stem and seeds from the ancho, cut it up into
chunks and rehydrate in a little water (stick it in a
ramekin and microwave for 30 seconds)

Peel and chop the garlic. Put everything from the garlic
to the salt in the food processor (including the water
from the chile) and blend into a paste. Toss the paste
with the cheeks and marinate for several hours or better
yet overnight.

When it is time to cook, heat the oven to 275oF/135oC,
and heat 2 tbs olive oil in a dutch oven. Brown the
cheeks on both sides. Use the broth to rinse the rest
of the marinade into the dutch oven, then squeeze the
juice of 3 limes in.

Bake at 275oF/135oC for 3 1/2 hours - turn the cheeks
over once or twice while they cook and if the liquid
dries up add a bit more broth

When the cheeks are fall-apart tender, take the pan out
of the oven. Using 2 forks, pull the meat apart in the
pan so that it mixes in with all of that fatty juicy
goodness.

To serve - heat 2 tortillas (you might like to double
wrap the taco as they are juicy). Fill with cheek meat,
a slice of avocado, some pickled onions and fresh
cilantro.

Serve and enjoy!!!

From: http://www.food52.com

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