Elk Tostadas with Salsa Macha
By Andrew Zimmern
Elk is one of my favorite proteins, with its beautiful lean, mild red meat. In this episode of Wild Game Kitchen, I’m making a classic Mexican tostada on crisp tortillas with grilled elk tenderloin, grilled pears and smashed avocado. It’s all topped with salsa macha — a traditional condiment made with dried chiles, peanuts and sesame seeds — that is easy to make but yields delicious, complex results. Then, I’m grilling a whole rack of elk and serving this luxury cut with colcannon, an Irish mash of potatoes, cabbage and parsnips, a silky tarragon emulsion and rosemary charcoal.
Tune in to new episodes of Wild Game Kitchen on Tastemade.
Elk Tostadas with Salsa Macha
Ingredients
- 2 Bosc pears, ripe but not soft
- Neutral oil, for brushing
- 2 pounds elk tenderloin
- Salt
- 8 corn tortillas
- Mashed avocado, for serving (recipe below)
- Salsa Macha, for serving (recipe below)
- Pickled onions, for serving
- Cilantro leaves, for serving
- Lime wedges, for serving
Instructions
Prepare a grill for high direct heat.
Halve the pears, remove the seed core. Brush with oil and grill over direct heat until charred on both sides. Cool, slice and reserve.
Coat the tenderloin in a little neutral oil. Season with salt. Cook over high direct heat for about 5 minutes per side, you want it medium rare. Let rest for 10 minutes before you slice it.
Meanwhile, brush the tortillas with a little oil. Place over direct heat and allow to crisp up on the grill. Turn frequently so you don’t burn them. Reserve.
Spread the avocado mixture onto each crisp tortilla. Top with slices of pears, slices of elk, a spoonful of salsa macha, pickled onions and cilantro. Serve with lime wedges.
Mashed avocado
- 2 ripe avocados
- 1 serrano chile, minced
- 1/2 onion, minced
- 2 tablespoons chiffonade of cilantro
- 2 teaspoons sea salt, or more to taste
- Juice of a lime
Mash the avocados and combine with all the other ingredients. I like to keep it a little chunky. Set aside.
Salsa Macha
- 2 cups olive oil
- 4 cloves garlic
- 4 dried chipotle chiles, stems and seeds removed
- 2 dried arbol chiles, stems and seeds removed
- 2 pasilla chiles, stems and seeds removed
- 1/3 cup salted peanuts
- 3 tablespoons brown sugar
- 3 tablespoons sesame seeds
- 1/4 cup white vinegar
- Salt to taste
Place a large heavy skillet over medium heat and add the oil. Once the oil is hot, add the garlic cloves, dried chiles, peanuts and sugar. Stir and fry until everything is nicely browned, about 3 minutes. Allow to cool.
Place the skillet mixture into a blender. Add the vinegar and puree. Serve with the tostadas.
