Viki's Wild Tacos with homemade corn tortillas, venison loin & salsa verde

Ingredients for 8 servings:

• 150 g flour (masa flour), available in Asian markets or online
• 300 ml water, boiling
• 1 pinch of salt
• 1 pinch(s) of sugar
• 125 g tomatoes, green
• 2 onions
• 2 garlic cloves
• 2 Jalapeño(s), green
• 1 tbsp sunflower oil
• 1 bunch of coriander
• Honey
• Sea salt
• 200 ml water
• 600 g venison leg(s) from the topside without bone
• some butter
• salt and pepper
• 1 chili pepper(s), red
• 2 garlic cloves
• Oil, neutral, e.g. sunflower oil
• 4 limes
• ½ red cabbage
• 1 pinch(s) of sugar
• 2 avocados
• coriander

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Viki Fuchs original recipe

You will need a tortilla press with a diameter of 20 cm and baking paper. Also, disposable gloves for the red cabbage. 1. In a bowl, first mix the masa flour, salt, sugar and hot water with a wooden spoon. Then knead the dough with your hands until smooth and let it rest, covered, for about 20 minutes. 2. In the meantime, prepare the salsa verde. To do this, wash the tomatoes and remove the stem ends. Dice the green tomatoes and onions. Peel and finely chop the garlic. Wash and halve the jalapeños, removing the seeds and white membranes. Finely dice the jalapeños. 3. Heat a small saucepan over high heat. Sauté the onions, garlic and jalapeños in a little sunflower oil until golden brown. Add the honey, tomatoes and 200 ml water and cook uncovered over medium heat for about 20 minutes. Roughly chop the coriander leaves and the upper stems, add to the tomatoes and puree everything finely using an immersion blender. Season with salt and set aside. 4. Preheat a large cast-iron skillet. Cut the dough into 8 equal pieces and form into balls. Line the tortilla press with paper and press the balls one at a time into tortillas. Fry the tortillas one at a time in the hot pan without any fat. The tortilla is ready to turn when the edges become slightly translucent (about 30 seconds). Cook for another minute and turn again. Wrap in a cloth and keep warm until ready to serve. 5. For the filling, cut the venison leg into thin strips to create shredded meat. Press in the garlic, finely chop the chili, and sear with the meat in neutral oil over high heat for 2-3 minutes on all sides. Just before the end, stir in a small knob of butter. Remove the meat from the pan and season with salt and pepper. 6. Juice 2 limes and cut 2 limes into wedges. Put on disposable gloves. Remove the stalks from the red cabbage. Cut the red cabbage into thin strips and knead with salt, sugar, and half of the lime juice by hand for about 3 minutes until soft. Cut the avocado into wedges and drizzle with the remaining lime juice. Remove the tortillas from the cloth (reheat briefly if necessary), spread with about 2 teaspoons of salsa, and fill with 2 tablespoons of venison and 2 tablespoons of red cabbage salad, 2 avocado wedges, and fresh cilantro. Fold the tortilla over once and serve with lime wedges.