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Ingredients
US|METRIC
5 SERVINGS
- 2 lb. venison (flank, backstrap or leg steak, all sinew and silverskin removed)
- salt
- vegetable oil (to coat)
- chipotle powder
- ancho chile powder
- 4 poblano (ancho or green bell peppers)
- vegetable oil (to coat)
- 1 yellow onion (or white, sliced thin)
- 3 Tbsp. olive oil
- 2 garlic cloves (sliced thin)
- salt
- corn tortillas
- cotija cheese
- cotija cheese
- shredded Jack cheese
- diced tomato (plum tomatoes are best)
- serrano chiles (Sliced)
- avocado (Sliced, or guacamole)
- cilantro
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