- 4 cups pulled cooked elk roast meat warm, (see comments)
- 4 large corn tortillas deep-fried till
- 2 cups cooked black beans
- 6 cups thinly-chopped romaine or iceberg lettuce
- 8 thin slices red onion
- 2 cups grated pepper jack cheese
- 1/2 cup chopped black olives
- 1 1/2 cups red or green salsa
- 1/4 cup sour cream
For each serving, place a tortilla on a plate. Top with 1/2 cup black beans, 1 1/2 cups lettuce, 1 cup shredded elk, 2 slices red onion, 1/2 cup cheese, 2 tablespoons olives, some salsa and a dollop of sour cream.
This recipe yields 4 servings.
Your cooking time will vary according to the temperature and type of roasting apparatus used. As a general rule, an average elk shoulder roast will take about 3 to 4 hours at 350 degrees. Keep checking on the roast by pulling the meat from the roast. When it comes off easily, remove the roast from the oven and let stand for 15 to 20 minutes before pulling the meat.