WE’RE TAKING THE CLASSIC TACOS AL PASTOR RECIPE AND GIVING IT A MIDWESTERN TWIST BY USING GROUND VENISON IN PLACE OF PORK ROAST. AS A BONUS – IT’S ON THE TABLE IN LESS THAN 30 MINUTES!

We’re celebrating today with a Tacos Al Pastor recipe!

What are we celebrating? Very good question! We’re celebrating the fact that by this time next week I’ll be headed to Mexico! Finally! After all the planning and prepping and waiting – it’s vacation time! (More specifically, it’s Golden Girls at Sea time!)

There are a lot of things I intend to do while I’m on vacation. Reading, swimming, sitting on the balcony of our stateroom and watching the waves go by. Then! When we’re in Mexico I firmly intend to drink some quality tequila, buy a new leather purse, and eat tacos. Lots of tacos.

My favorite way to dress a taco is in the “street taco” style – just onion and cilantro. Maybe a squeeze of lime. Preferably a cold Jaritos on the side. The Midwestern way to dress a taco is with a lot of shredded cheese and chopped iceberg. Maybe some sour cream. The only acceptable filing is ground beef (or venison, if you’re in my family).

For this Tacos Al Pastor recipe I decided to combine the best of both worlds. We’re using ground venison, sure, but instead of a taco seasoning packet these babies get their flavor from crushed pineapple, orange juice, and chipotle peppers. All the traditional flavors you find in Tacos Al Pastor without the time that’s needed to cook an entire pork roast (though that would certainly be delicious). In no time at all the meat is flavorful and saucy, just begging to be topped with chopped onions and cilantro.

And I’m begging you to head over to Webster’s Marketplace Facebook page and grab the recipe. You won’t be sorry!