Wild Boar Tacos w/ Acorn Squash, Date & Jalapeno Salsa
Makes 20+ small tacos; serves 4 people
Ingredients
For the Boar
- 1 rack of wild boar (5 lbs of pork loin can be substituted)
- 1 can of chipotle peppers in adobo
- 1 bunch of cilantro
- 1 cup of quality tequila
- 10 serrano chiles, seeded, sliced lengthwise (julienne)
- 1 tsp minced garlic
- salt & pepper
- twenty 6" soft shell flour tortillas
Acorn Squash, Jalapeno & Date Salsa
- 2 acorn squash, skin & seeds removed, diced
- 1 bay leaf
- pinch of cinnamon
- 2 tsp brown sugar
- salt & pepper
- ½ cup white wine
- 1 star anise
In mixing bowl & after the squash has cooled add the following:
- 1 bunch of chopped cilantro
- 1 bunch finely chopped scallions
- 2 diced jalapenos, seeds removed
- ½ cup dried dates, diced
- dash of high quality olive oil (just to coat the squash)
- dash of rice wine vinegar
How-to
Boar
- Remove the bone from the wild boar rack and reserve for stock. Using a steel (knife sharpener) push a whole through the center of the loin and stuff with Serrano chiles.
- In a blender, combine the chipotle, cilantro and tequila. Puree on low until it forms a paste. Rub this on the stuffed loin and season with garlic, salt and pepper and allow to marinate for up to 12 hours
Prepare Acorn Squash, Jalapeno & Date Salsa
- Preheat oven to 350º
- Combine all ingredients in a shallow roasting pan. Cover with foil and roast for about 20 minutes (may take longer - but the key is to pull the pan from the oven just before the squash is fully cooked so that it remains slightly firm and colorful)
- Remove diced squash from pan and place in a mixing bowl. Reserve juices
- In the mixing bowl, after the squash has cooled, add the following: 1 bunch of chopped cilantro, 1 bunch of finely chopped scallions, 2 diced jalapenos (seeds removed), ½ cup dried dates, diced,a dash of high quality olive oil (just to coat the squash), a dash of rice wine vinegar
- Add the remaining liquid from the roasting pan. Combine all ingredients and reserve
Grill Boar Rack & Assemble Tacos
- Place the boar rack on a hot grill and cook until medium rare, about 20 minutes, turning every 5 minutes
- Remove from grill and let rest on a cutting board
- Grill twenty 6" flour tortillas, about 30 seconds per side
- Slice paper thin cuts of the boar and place inside taco shell. Top with acorn squash salsa and enjoy!