Cherrywood-Smoked Venison Barbacoa with...Cherrywood-Smoked Venison Barbacoa with Nixtamalized Sweet Potato

An elevated interpretation of traditional barbacoa featuring tender cherrywood-smoked venison, textures of nixtamalized sweet potato, and a rich, nutty macadamia salsa macha.

Ingredients

Cooking Instructions

1. 01

   Create a marinade by blending the rehydrated morita chiles, garlic confit, piloncillo, and a splash of the soaking liquid until smooth. Rub the venison shank thoroughly with the paste and season with salt.

2. 02

   Line a heavy-duty Dutch oven with the toasted banana leaves. Place the venison inside and scatter the avocado leaves over the meat. Fold the banana leaves over to seal tightly. Add 1/2 cup of water to the bottom of the pot, cover with a lid, and smoke in a wood-fired smoker with cherrywood at 225°F for 4 to 5 hours until the meat is falling off the bone.

3. 03

   While the venison smokes, prepare the nixtamalized sweet potato. Dissolve the calcium hydroxide in 1 liter of water. Submerge the sweet potato cubes in the lime water for 1 hour. This creates a thin alkaline 'skin' that allows the potato to hold its shape while the interior becomes molten during cooking.

4. 04

   Rinse the sweet potatoes thoroughly under cold running water. Pat dry and roast in a 375°F oven with a touch of oil until the centers are completely tender (about 25-30 minutes).

5. 05

   For the Salsa Macha: Heat the grapeseed oil to 325°F. Fry the macadamia nuts until golden, then add the chile de arbol for 30 seconds until toasted but not burnt. Remove from heat immediately. Once cooled to room temperature, pulse in a blender until coarsely chopped but not puréed.

6. 06

   To serve, shred the warm venison barbacoa. Place a cube of nixtamalized sweet potato in the center of a warmed plate. Top with a generous mound of venison. Spoon the macadamia salsa macha over the top and finish with Maldon sea salt and micro-cilantro.