Wild Boar “Tacos”

Posted on March 5, 2012


I adapted this recipe from Bon Appetit magazine.  It is a wonderful dish to make for the whole family, or even if you have company coming over, because it makes a lot, and because each person can customize their own taco to make it as paleo, or non-paleo as they want.  I served my tacos with fresh guacamole and cilantro lime slaw (recipe follows).

For meat

1 4-5lb wild boar shoulder


4 ancho chilis

4 new mexico chilis

2 guajillo chilis

4 gloves garlic

1 onion

2 tsp dried oregano (preferably Mexican)

2 tsp dried cumin

2 tsp dried coriander

1/2 tsp allspice

2 tsp organic agave nectar

2 Tbsp fresh lime juice

1 cup club soda

Several large, sturdy lettuce leaves for serving.  I used romaine, but radicchio, or red cabbage would be great as well.

Step 1:  Remove stems and seeds from chilis.  Place them in a bowl, and add boiling water.  Let chilis soak for about 30 minutes until soft.  Meanwhile, roughly chop onion and garlic.

Step 2:  Place chilis and about 1/4 cup chili water in blender with the agave and lime juice.  Blend until a smooth paste forms, adding more chili water if necessary.  Reserve the rest of the water for later.

Step 3:  On stovetop, heat about 2 Tbsp olive oil in a large oven safe pot and add onion, garlic, oregano, coriander, and allspice. Saute until onions are soft, about 5-10 minutes.  Add club soda and the rest of the chili water to pot and bring to a boil. Meanwhile season boar with sea salt and rub with spice paste.

Step 4:  Add boar to the pot and cover.  Transfer pot to a preheated 350 degree oven.  Let cook, basting occasionally, until meat is very tender, at least 3 hours.  Place meat on a platter, and shred until appropriate for tacos.

Step 5:  Fill lettuce leaves with meat, guacamole, slaw, salsa and any other condiments you like.  Enjoy!

Cilantro lime slaw

3 medium carrots

1 small zucchini

1 jalapeno

2 Tbsp fresh cilantro, finely chopped

1 Tbsp fresh lime juice

1 tsp agave nectar

1 Tbsp avocado oil, or olive oil

1/2 tsp coriander

Julienne carrots and zucchini, and place in a medium bowl.  You can use a mandolin with a julienne attachment if you have it.  If not, I just use a vegetable peeler. Finely chop jalapeno and add to the bowl.  In a separate small bowl, combine coriander, lime juice, agave nectar and a dash of sea salt and pepper.  Whisk in avocado or olive oil until emulsified (until ingredients combine to make a dressing).  Pour dressing over vegetables and toss together.  Let marinate for at least 15 minutes.

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