Crispy Grilled Elk Tacos

These delicious little tacos really hit the spot! I normally double up my tortillas, but they held up brilliantly when frying and didn’t need any extra structural support. The marinade is key to perfectly tender elk meat, as this was an old bull and his meat was a bit on the tough side.

Elk:
2 lbs Elk Tenderloin; cubed
½ cup Soy Sauce
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Dijon Mustard
2 Tablespoons Worcestershire Sauce
1 teaspoon Ancho Chile Powder
1 teaspoon Chili Powder
¼ teaspoon Red Pepper Flake
1 Tablespoon Garlic Powder
1 teaspoon Onion Powder
Salt and Pepper to taste
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6 Corn Tortillas
1 Tablespoon Chili Powder
1 Tablespoon Ancho Chile Powder
Pinch of Garlic Powder
⅓ cup Peanut Oil
2 cups Monterey Cheese
1 cup Onion; chopped
1 cup Bell Peppers; cored and diced
1 cup Cabbage; chopped
1 cup Tomatoes; cored and diced
Drizzle of Smoked Ancho Aioli
Drizzle of Hot Sauce
1 cup fresh Guacamole

In a large bowl or zipper bag, add the elk tenderloin and marinade ingredients. Cover and chill overnight.
Preheat griddle to medium-high heat.
Place the tenderloin medallions on the grate and grill for 4 minutes per side or until the internal temperature reaches 135°F (any more than that and the meat dries out and gets overly-tough). Place on a cutting board and cover tightly, resting for 10 minutes.
Meanwhile, heat a large skillet or griddle over medium-high heat and add a drizzle of olive oil. In a bowl, combine the peanut oil, chili powders and garlic powder, then set aside.
Once the griddle is hot, fry the tortillas on each side until bubbly and golden brown then brush with the Chile oil and place of a wire rack. Fry the remaining tortillas. Once all of the tortillas are done frying, slice the elk meat and divide evenly between the tortillas. Top with cheese, onion and bell peppers. Place them back on the griddle; frying one last time until the cheese is melted; about 2 minutes.
Top each taco with the cabbage, tomatoes, Smoked Ancho Aioli, hot sauce and guacamole.
Enjoy!