• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 8
    OK

    Taquitos Arabicos

    Taquitos Arabicos is a dish that takes a bit of time to prepare but is well worth it in the end. Homemade tortillas, flavored with bacon fat, are filled with pickled cucumbers, creamy fennel pollen yogurt sauce, spicy harissa and slices of seared venison.

     

    Chef Rene Ortiz, a native Texan, is the executive Chef at La Condesa, in Austin, Texas, La Condesa Napa Valley, and the Thai inspired Sway.


    Ingredients
    For the Harissa
    10
    Fresno chiles, chopped
    6
    red bell pepper, seeded and ribs removed, diced
    6
    cloves
    garlic
    1
    oak smoked dried chipotle chile, toasted and ground
    1
    teaspoon
    cumin, toasted and ground
    1
    lemon
    *
    Extra virgin olive oil, to taste
    *
    kosher salt, to taste
    For the Pickled Cucumbers
    1
    English cucumber, cut in half lengthwise, sliced into 1/8-inch half-moons
    1
    lemon, juiced plus 1/4 teaspoon zest
    1/4
    cup
    mint, chopped
    *
    kosher salt, to taste
    For the Fennel Pollen Yogurt
    1
    cup
    Greek yogurt
    1/4
    cup
    milk
    2
    tablespoons
    extra virgin olive oil
    1
    lemon, juiced plus 1/4 teaspoon zest
    1
    teaspoon
    fennel pollen
    1
    pinch
    kosher salt
    For the Bacon Fat Tortillas
    2
    cups
    all-purpose flour,plus extra for rolling
    1
    tablespoon
    kosher salt
    1 1/2
    teaspoons
    baking powder
    3
    tablespoons
    warm bacon fat and/or vegetable oil
    3/4
    cup
    warm milk
    For the Venison
    1
    4-pound piece venison strap
    1/4
    cup
    canola oil
    *
    kosher salt and freshly ground black pepper, to taste
    Baby cilantro, for garnish
    Directions
    To make the harissa, place all ingredients except lemons and olive oil in a food processor, blitz for 5 minutes until smooth. Transfer to a large bowl, fold in l/4 teaspoon finely grated lemon zest and the juice from the whole lemon and olive oil to taste—the salsa should be very loose and oily. Season with salt.
    To make the pickled cucumbers, combine all ingredients in a mixing bowl and stir to combine.
    For the yogurt, mix all ingredients together in a bowl.
    Make the tortillas: In a stainless steel bowl, combine all dry ingredients. Put the bacon fat or oil in a small bowl and whisk in half the milk. Pour over the dry and gently fold together by hand. Add as much of the remaining warm milk as needed to make a sticky dough. Turn onto a well-floured bench and knead until elastic and well combined. Wrap and chill, allow dough to relax at least one hour.
    Divide dough into 12 rounds; roll each piece into a round ball. Let dough relax about 15 minutes. Using a generous amount of flour, roll each ball into a large round. Set tortilla aside, separating each with parchment paper. On a hot grill, flat top, or cast iron pan cook each tortilla until puffy and nicely golden, 1 1/2 to 2 minutes.
    For the venison, season the meat generously with salt and pepper. Heat oil in a cast iron pan and sear the meat on all sides until cooked medium rare/rare or desired temperature, 6 to 8 minutes per side for medium rare. Allow the meat to relax and reserve until ready to use. Slice the meat thinly.
    To assemble the tacos lay two to three slices of venison on each tortilla. Top with a small amount of pickled cucumbers, a nice dollop of fennel pollen yogurt. Then add a generous amount of chipotle harissa, and finish with baby cilantro.

    The base number of servings for this recipe is 8
    OK

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