Shredded Elk Tacos

Elk roast may be my new favorite meat. I don’t think you can mess it up. You especially can’t go wrong if you take some leftover elk roast and make (these) shredded elk tacos! ;)

Shredded Elk Tacos

I made a large elk roast, shredded all of it, and used part of it for an elk mole and the rest of it for these tacos.

Shredded Elk Tacos

We were boring/lazy and continued to use the taco meat for tacos, but if you want more variety, the leftover meat could be used for enchiladas,or maybe make some rice and beans and have burritos.

I wish I would have thought of that before writing this post when we still had some leftover meat…

Next time!

Shredded Elk Tacos


Shredded Elk Tacos
  • 3 cups shredded elk
  • ½ a yellow onion
  • 2 large garlic cloves
  • 1 cup beef broth
  • 1.5 tsp cumin
  • 2 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp Mexican oregano
  • ½ tsp kosher salt
  • ¼ tsp cayenne pepper
  1. Saute onion and garlic
  2. Add meat and spices
  3. Stir together
  4. Pour in beef broth
  5. Cook on low until most of liquid is absorbed or evaporates
  6. Scoop meat onto tortillas with any other toppings (lettuce, tomatoes, cheese, avocado, sour cream, olives, etc.)



    1. Thanks, Mary! I only had a post or two up at the time, so I wasn’t committed yet. ;) But now I am! Let’s talk food/blogs next time. :)

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