SWEET-TEA-BRINED , SMOKED MOUNTAIN LION STREET TACOS WITH JALAPEÑO-PEACH SALSA By Chef Lance Lewis , Founder , Tagged Out Kitchen
ALLIES
INSTRUCTIONS
1 . Prepare the Sweet Tea Brine
• In a large pot , combine water , tea bags , kosher salt , sugar , minced garlic , black peppercorns , lemon and orange .
• Heat the mixture over medium heat , stirring until the salt and sugar are fully dissolved . Remove from heat , and let it cool to room temperature .
• Place the mountain lion roast in a large , non-reactive container .
• Pour the cooled sweet tea brine over the meat , ensuring it is fully submerged .
• Cover and refrigerate for 4 to 6 hours .
2 . Smoke the Meat
• Preheat your smoker to 225 ° F .
• Remove the mountain lion roast from the brine , and pat it dry with paper towels .
• Place the roast on the smoker rack , and smoke for 1 1 / 2 to 2 hours , or until it reaches an internal temperature of 160 ° F .
ON
TABLE
THE
SWEET-TEA-BRINED , SMOKED MOUNTAIN LION STREET TACOS WITH JALAPEÑO-PEACH SALSA By Chef Lance Lewis , Founder , Tagged Out Kitchen
My friend Christian gifted me a mountain lion roast from a tom he killed in Colorado last year . His three-day pursuit through rugged terrain and ethical harvest made the gift even more special , and this recipe was the perfect way to savor it .
Experience the bold flavors of Smoked Mountain Lion Street Tacos , featuring meat marinated in sweet tea for enhanced savory taste . The spicy peach-jalapeño salsa perfectly complements the smoked meat , with cabbage , queso fresco and cilantro wrapped in corn tortillas .
3 . Prepare the Jalapeño-Peach Salsa
• In a medium bowl , combine the diced jalapeños , tomatoes , peaches , red onion , minced garlic , chopped cilantro , lime juice and salt . Mix well and set aside .
4 . Assemble the Tacos
• Warm the corn tortillas in a dry skillet or over an open flame until they are pliable and slightly charred .
• Slice the smoked mountain lion meat into bite-sized pieces .
• Top with shredded cabbage , chopped cilantro , crumbled queso fresco , and a spoonful of jalapeño-peach salsa .
• Serve immediately with lime wedges .
Follow Chef Lance Lewis online at taggedoutkitchen . com or on Instagram @ taggedoutkitchen .
Prep Time : 4-6 hrs . Cook Time : 1 1 / 2-2 hrs . Total Time : 5 1 / 2-8 hrs . Serves : 3-4
|
For the Sweet Tea Brine :
• 4 c . water
• 4 tea bags ( black tea works best )
• 1 / 4 c . kosher salt
• 1 / 4 c . sugar
• 2 cloves garlic , minced
• 1 tbsp . black peppercorns
• 1 lemon cut in pieces with rind
|
|
|
|
• 1 orange cut in pieces with rind
• 1 lb . mountain lion roast or loin
For the Tacos :
• 8 small corn tortillas
• 1 c . shredded cabbage
• 1 / 2 c . chopped fresh cilantro
• 1 / 2 c . crumbled queso fresco
• Lime wedges for serving
|
For the Jalapeño-Peach Salsa :
• 2 jalapeños , 2 tomatoes , diced
• 2 ripe peaches , pitted and diced
• 1 / 4 c . diced red onion
• 1 clove garlic , minced
• 1 / 4 c . fresh cilantro , chopped
• 1 tbsp . lime juice
• Salt to taste
|
CHEF LANCE LEWIS |
48 SPORTSMENSALLIANCE . ORG