Description
I’ve been obsessing over air fryer recipes lately and this one is amazing! You start out by slow cooking the venison until it’s tender and shreds with ease. Then you’ll assemble the taquitos and pop them in the air fryer. The air fryer gives the taquitos the perfect amount of crunch. This recipe is a must try!
Ingredients
Scale
- 1 venison roast
- 1–2 tablespoons olive oil
- 1 tablespoon ground cumin1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon Mexican oregano (can substitute regular oregano)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (32 ounce) carton reduced sodium beef broth
- 1 cup salsa verde
- 1 tablespoon apple cider vinegar
- 1 (4 ounce) can diced green chilies
- 2 tablespoons tomato paste
- Juice from one lime
Salsa Verde Sauce
- 1/2 cup sour cream
- 3 tablespoons salsa verde
For the Taquitos
- 1 1/2 cups shredded Mexican blend cheese
- 16 tortillas (5-6 inches), warmed for easier rolling
- Cooking spray
- Fresh Salsa or Pico de Gallo (optional)
- Freshly chopped cilantro, for garnish (optional)
Instructions
- Whisk together cumin, chili powder, garlic powder, Mexican oregano and salt and pepper in a small bowl; set aside.
- Pat venison dry with paper towels then liberally season with the spice rub, gently pressing to adhere. Save any excess spices to add to the crockpot later.
- Heat 1.5 tablespoons oil in a cast iron skillet or Dutch oven over medium-high heat. Once hot, venison and sear on all sides.
- Transfer venison to a large slow cooker then add in beef broth, salsa verde, liquid smoke, apple cider vinegar, diced green chilies, tomato paste, the juice from one lime and the remaining seasonings. Stir to combine.
- Cover and cook on low for 6-8 hours or until the venison shreds easily with two forks. Remove the venison and shred with two forks, then return back to crock-pot and toss into sauce.
- Make the Salsa Verde Sauce: Combine the sour cream and salsa verde in a small bowl and whisk to combine then set into the refrigerator.
- Warm tortillas in microwave or oven prior to assembling taquitos. Take one of the warmed tortillas and spoon 2-3 tablespoons of the shredded venison onto the bottom third of each tortilla. Press the venison into a tight line and top with 2 tablespoons cheese. Tightly roll up tortillas, secure by threading a toothpick lengthwise along the seam if needed.
- Preheat air fryer to 400°F. Working in batches, spray the taquitos with cooking spray and place seam side down in the air fryer basket so they aren’t touching. Cook for 6-8, turning halfway through the cooking time. Taquitos should be golden.
- Serve warm, drizzled with salsa verde sauce and topped with any other additional toppings desired (pico, shredded lettuce, etc)
