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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Moose Cheek Tacos   
    Categories: Game, Chilies, Breads, Herbs, Citrus   
         Yield: 10 Servings   
       
     2 1/2 lb Moose cheeks   
         4 cl Garlic   
         1 tb Natural peanut butter   
         1    Ancho chile; stemmed, seeded   
         1 ts Instant espresso   
         2 tb Olive oil; + 2 tb more for   
              - cooking   
         1 tb Honey   
         2 ts Ground cumin   
         1 ts Smoked sweet paprika   
         1    Handful fresh cilantro   
         1 ts Salt   
         1 c  Broth; beef or chicken   
         3    Limes   
         1    Avocado   
              Corn tortillas   
              Fresh cilantro   
       
     Clean and trim the cheeks. Put them in a container to   
     marinate them.   
        
     Remove the stem and seeds from the ancho, cut it up into   
     chunks and rehydrate in a little water (stick it in a   
     ramekin and microwave for 30 seconds)   
        
     Peel and chop the garlic. Put everything from the garlic   
     to the salt in the food processor (including the water   
     from the chile) and blend into a paste. Toss the paste   
     with the cheeks and marinate for several hours or better   
     yet overnight.   
        
     When it is time to cook, heat the oven to 275oF/135oC,   
     and heat 2 tbs olive oil in a dutch oven. Brown the   
     cheeks on both sides. Use the broth to rinse the rest   
     of the marinade into the dutch oven, then squeeze the   
     juice of 3 limes in.   
        
     Bake at 275oF/135oC for 3 1/2 hours - turn the cheeks   
     over once or twice while they cook and if the liquid   
     dries up add a bit more broth   
        
     When the cheeks are fall-apart tender, take the pan out   
     of the oven. Using 2 forks, pull the meat apart in the   
     pan so that it mixes in with all of that fatty juicy   
     goodness.   
        
     To serve - heat 2 tortillas (you might like to double   
     wrap the taco as they are juicy). Fill with cheek meat,   
     a slice of avocado, some pickled onions and fresh   
     cilantro.   
        
     Serve and enjoy!!!   
        
     From: http://www.food52.com   
        
     Uncle Dirty Dave's Archives   
       
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