I have too many ingredients left in the refrigerator that just scream to me to keep making tacos with different ingredients. The dry rub is essentially the same, but what makes these tacos different each time is what you put on them. You just can’t make this taste bad!

INGREDIENTS

• 2 Elk Sirloin cuts (1/2 in thick)
• 1 onion
• 1 tomato
• 4 pickled jalapeño peppers
• 1 avocado smashed
• Corn tortillas
• Shredded Mexican cheese
• Shredded cabbage or lettuce
• Salsa

DRY RUB MIXTURE

• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground chipotle Chile pepper
• 1 tablespoon ground cumin
• 1/4 teaspoon red peppers

DIRECTIONS
1) In a small bowl add all spices and blend together. Place sirloin cuts on a cutting board and season with dry rub on both sides. If you have time, I recommend letting the meat sit and marinade at room temperature before cooking. I often suggest 30 minutes.

2) Put the meat to the side and begin chopping up all of your taco ingredients: onions, tomatoes and pickled jalapeño peppers. Mash guacamole in a small bowl adding a splash of lime juice, garlic powder and salt.

3) Cook your taco shells after your taco condiments are ready and set aside in a 250 degree oven to keep warm. Top shells with a bit of cheese while in the oven.

4) Be sure before putting the meat on the grille that you get your cast iron grill good and hot. Place meat on grill and cook for 3-4 minutes turning diagonally and cooking for another 3-4 minutes before turning over and cooking on the other side. This will give you great criss-cross grill marks.

5) Remove meat immediately and let rest for a few minutes before slicing in 1/4 inch slices across the grain.

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Flaky pastry surrounding taco flavored elk with onions and tomatoes infused with spicy cumin and chipotle chili seasonings… and then topped with creamy and fresh guacamole. Can you say YUM?

INGREDIENTS

• 1 cup elk burger or regular hamburger
• 1/2 cup tomatoes
• 1/2 cup white onion
• 4 green onions
• 1 cup shredded Mexican cheese
• 1 avocado
• 1 tablespoon cumin
• 1 teaspoon chipotle chili pepper
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 sheet puff pastry (defrost prior to cooking)
• 1 egg beaten plus 1 teaspoon water

DIRECTIONS
1) Cook elk burger in large skillet on medium-high heat. When meat has browned, add diced tomatoes, diced white onion and diced green onion. Also stir in cumin, chipotle chili pepper, garlic powder and salt. Continue to cook on low heat for 5 minutes. Remove from heat and let cool. Once the meat has cooled, add cheese and stir.

2) Heat oven to 400 degrees.

3) Place pastry sheet on floured cutting surface. Take meat mixture and add on top of the pastry spreading out evenly. Begin to roll meat and pastry forming a pinwheel.

4) Use a sharp knife and cut pastry roll into 1 inch rounds. Place pinwheel rounds non stick cookie sheet.

5) Brush outer edges of pastry with egg wash. Place in oven and cook for 10-12 minutes or until pastry is browned.

6) Remove from oven and serve with guacamole, diced green onion and a few tomatoes. Enjoy!

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