Field to Plate - Antelope Birria

The Antelope Hunt and the Birth of Antelope Birria Tacos

In the vast and rugged plains of Wyoming, where the wind whispers through golden grasses and the mountains look like ancient guardians, the pronghorn antelope roams free. These graceful creatures, with their striking horns and sleek bodies, are a symbol of the untamed American West.

For generations, hunters have ventured into these lands, seeking not only the thrill of the hunt but also the promise of a meal that connects them to the land and its history. I respect the animals I pursued, knowing that hunting was not just about the chase, but also about honoring the life taken and using every part of the animal. As I shouldered my rifle and set out into the wild, I reflected on the tradition of hunting in Wyoming, the open skies, the vast sea of yellow grasses and a wild untamed land.  Hunting here for 10 years now, I knew the terrain well, and after hours of tracking spotted a herd of antelope grazing in the distance. With careful precision, I aimed and took my shot, bringing down my target buck. Approaching the fallen animal, I offered a silent prayer of gratitude, honoring the spirit of the antelope. Back at camp, the fun began, the process of butchering the antelope, and carefully preserving the meat.

I had been thinking about how to prepare the meat differently this year, something that would be both delicious and a nod to culinary traditions from another part of the world. Remembering my travels to Mexico, where I tasted the most incredible birria tacos—tender stewed goat meat with rich spices, wrapped in a warm tortilla, and dipped in a savory consommé (cooking liquid).

Inspired by those flavors, I knew I had to try something new: I would make antelope birria.

The History of Birria Tacos

Birria has its roots in the state of Jalisco, Mexico. Traditionally, birria was made with goat meat, marinated in a mix of spices, and then slowly cooked until tender. The dish was originally prepared as a festive meal, often for celebrations and gatherings. The word "birria" itself is a colloquial term in Mexico, meaning something of little value or a mess, a name that belies the rich and complex flavors of the dish. In the 16th century, during the Spanish colonization of Mexico, goats were introduced to the region. The animals thrived, but their meat was considered tough and undesirable by the Spaniards. The indigenous people, however, developed a method of marinating and slow cooking the goat meat to tenderize it and enhance its flavor. Over time, this cooking method evolved into what we now know as birria. Birria's popularity spread throughout Mexico, and the dish took on regional variations, with different meats and preparations. The birria taco, as it is widely known today, gained fame in the United States, particularly in Los Angeles, where it became a street food sensation. The tacos are typically filled with shredded birria meat, sometimes with cheese, and served with a side of the rich consommé for dipping.

Antelope Birria Tacos

Marinating the antelope meat overnight in a blend of dried chiles, garlic, vinegar, and spices—just as I had seen in Mexico, I couldn’t wait to try it out. The next day, I slow-cooked the meat until it was fall-apart tender. The scent of the simmering birria filled the camp, rich with the aroma of chiles, cumin, and cloves. Once the meat was ready, I shredded it, savoring the deep, complex flavors that had developed. I heated some tortillas in a cast iron, dipped them in consommé, filled them with the antelope birria, and laid down a layer of cheese. Laying the taco on the cheese I cooked until crispy and served with a side of consommé.

The first bite was a revelation—the tender, flavorful antelope, infused with the spices of Mexico, wrapped in a crispy tortilla, was a perfect fusion of Wyoming and Mexico. As I sat by the fire, enjoying my meal, I felt a deep connection to both the land these antelope called home and the food traditions from another culture.

The antelope birria tacos were more than just a meal; they were a testament to the blending of traditions, a culinary bridge between the American West and the rich flavors of Mexico. And so, in the heart of Wyoming, under a sky filled with stars, the legacy of birria tacos took on a new form, celebrating the land, the hunt, and the timeless art of cooking.

Jeremiah Doughty

From Field To Plate

For the Antelope Birria:

• 2 lbs antelope meat, cut into large chunks
• 3 dried guajillo chiles
• 2 dried ancho chiles
• 2 dried pasilla chiles
• 1 medium onion, quartered
• 4 garlic cloves
• 2 bay leaves
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 1 teaspoon dried oregano
• 1 teaspoon thyme
• 1 cinnamon stick
• 4 cups beef broth (or water)
• 2 tablespoons apple cider vinegar
• Salt to taste
• Olive oil for browning the meat
   

For the Crispy Cheese-Covered Corn Tortillas:

• 8 corn tortillas
• 2 cups shredded Mexican cheese blend (or cheese of choice)
• 1 cup cooking liquid
• Olive oil for frying

Instructions:

Preparing the Antelope Birria:

1. Rehydrate the Chiles: Remove stems and seeds from the dried chiles. Toast them lightly in a dry skillet over medium heat until fragrant, then soak them in hot water for 20 minutes until softened.
2. Make the Sauce: Blend the soaked chiles with the soaking liquid, onion, garlic, cumin seeds, black peppercorns, oregano, thyme, until smooth. Add a bit of beef broth if needed to get a smooth consistency.
3. Cook the Antelope: Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the antelope chunks on all sides in batches, then remove and set aside until all chunks are cooked.
4. Simmer: Return the browned meat to the pot. Pour the Chile sauce over the meat, then add the beef broth, apple cider vinegar, bay leaves, cinnamon stick and salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours until the meat is tender and shreddable.
5. Shred the Meat: Once the meat is tender, remove it from the pot and shred it with two forks. Return the shredded meat to the pot and mix it with the sauce.
    

Making the Crispy Cheese-Covered Corn Tortillas:

1. Heat the Skillet: Heat a non-stick skillet over medium heat.
2. Add the Cheese: Sprinkle a small handful of shredded cheese directly onto the skillet in a circular shape, slightly larger than the size of a tortilla.
3. Place the Tortilla: Dip the tortilla in cooking sauce, quickly place a corn tortilla on top of the melting cheese along with some birra and press down slightly with a spatula.
4. Crisp the Tortilla: Allow the cheese to crisp up and adhere to the tortilla, about 2-3 minutes. Once the cheese is golden and crispy, carefully flip the tortilla to warm the other side for about 30 seconds. Do this until all tacos are made
    

Serving

• You can also add toppings like chopped onions, cilantro, and a squeeze of lime.
• Pour little bowls of the sauce or as we call it consommé and serve it with each plate.