Poblano Chile Elk Tacos

• 1 whole Poblano Chile, Seeded
• 2 whole Red Chiles, Seeded
• 1 whole Jalapeno, Seeded
• 1 whole Serrano Chile, Seeded (optional- Hot)
• 1 whole Roma Tomato, Halved
• 1/2 whole White Onion, Quartered
• 2 cloves Garlic, Pressed
• 3 teaspoons Ground Cumin, Divided
• 1- 1/2 teaspoon Chile Powder, Divided Use
• 1/2 teaspoons Salt
• 2 teaspoons Olive Oil
• 1 cup Chicken Or Vegetable Broth
• 1 pound Ground Elk, Venison, Or Bison
• 1 package Tortillas, 10 Count
• Optional Garnishes: Chopped Cilantro, Tomato And/or Onion

1. Preheat oven to 400 degrees F.
2. Add chiles and peppers, roma tomato, onion quarters, and garlic to a roasting pan.
3. In a bowl combine 2 teaspoons cumin, 1 teaspoon chile powder, salt, and olive oil.
4. Pour mixture over vegetables.
5. Roast for 15 minutes, or until vegetables begin to char.
6. Remove from oven.
7. Bring chicken broth to a boil in a small saucepan.
8. Pour boiling stock over roasted vegetables and allow to sit, covered with foil, for 30 minutes.
9. Add vegetables, 1/2 cup of the chicken stock, 1 teaspoon cumin and 1/2 teaspoon chile powder to a food processor.
10. Blend until well mixed and smooth.
11. In a large nonstick skillet, saute ground elk on medium high heat until cooked through and browned.
12. Add roasted chile mixture and reduce heat to low.
13. Simmer for 15 minutes, until sauce thickens.
14. Serve on tortillas garnished with cilantro leaves, chopped tomato, and chopped onion.
15. Nutrition Info per 2 tacos: 384 calories, 10 g fat, 34 g protein, 26 g carbohydrates

red chiles, serrano chile, tomato, white onion, garlic, ground cumin, chile powder, salt, olive oil, chicken, ground elk, cilantro

Taken from tastykitchen.com/recipes/main-courses/poblano-chile-elk-tacos/ (may not work)