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Luis Vazquez

This is a great recipe for Tacos or as a stew

1 to 1.5 Kgs of Venison beef cut in to large pieces (4-5 inch pieces) - remove all fat
1 onion cut in half
6 cloves of garlic cut in half
2 tomatoes cut in half
2 to 4 liters of beef stock
4 dried chiles ( poblano, pasilla or red, pasillas works best) available at any mexican supermarket, or in the mexican section of most supermarkets in the US.
Make sure the dried chiles are seeded
2 tbs of red Chile powder
1 tbs of oregano

Mix all ingredients in Crock Pot (slow cooker) and cook on high for 8 hours. This is best done overnight

Quantities of ingredients may vary on how much you want to make or the size of your slow cooker

Once cooked, take all the beef out and shred with a fork. Then blend the stock with all the ingredients (onion, tomatoes, chiles, etc.) Pour the blended stock on a large pot and add shreeded beef and bring to a slow boil.

For Tacos: use corn tortillas and add fresh cilantro and onion on top, some lime juice and a good salsa

As a stew, you mighr need to add more beef stock, you also can add the fresh cilantro and onion and some lime juice, and of course salsa. You can have it woth some bread or tortillas.

Add salt to taste and you are all set