Seeing as Australia has no decent Mexican food and as I really like good Mexican food I decided that something had to be done. It started out as a simple taco craving, then I figured I needed to try kangaroo meet while I was down here so I created tacoroos. I was also inspired by the salsa post and made my own salsa, here is how it went down:
Salsa(note no cool name, but it is good)
4 ripe tomatos
1 brown onion
few teaspoons of honey
2 sprigs cilantro
juice from half a lime
4+ Mexican chilis
1 Green Capsicum
Food process it to desired consistancy and serve it in a bowl with chips or spread on favorite tacos. It's simple and easy(I also found it was best if the cilantro was cut up and folded in).
Tacoroos
1kilo of roo steak(we got nice quality stuff, but it's expensive)
assorted spices(we went with special Indian spice from a friend's mom)
Garlic
Tamaric
Lots of Chili powder
Powdered ginger
(there was something else, but I forget what it was, sorry..but season the meat as you like it)
Salsa
lots of cheese
no rabbit food(unless you want cilnatro on it)
Lots of tortillas
6-pack of corona
Lime
A note, kangaroo meat stinks when you first get it, but once we had the seasonings on it the stuff smelled ok. Let the spices soak in for 30+ minutes...during this drink a few beers and relax by the pool. We bbq'ed the meat, because of the little fat on this stuff it cooks quick, so once you get the grill going just toss them on for a little bit. This is also great because less cooking time means we eat sooner and that's good. Drink some beer during the bbqing. At this point my friend Jenn and I noticed we had very few beers and lots of spicy meat. To solve this problem we invited the English guy down the hall over...as long as he brought more beer. Squeeze lime over the meet(it may not do much, but makes me look like I know what I'm doing (mostly done because I had half a lime left and nothing to use it on/in). Meat is done, pile it on, go back for more and then clean up the grill when finished.
Impression:
Roo meat is tasty, it's not that tough, but it isn't fall apart in your mouth soft, I'm sure we could cook it better ways and it would be softer, but it was hot out and we were moving fast. The taste is slightly gamey, the closest comparison I could make was elk, though it's not quite as good in my opinion. The tacos turned out very well and I'd do it again if I could find more people to buy the stuff with. It also stews well and I made a small pot of stew like soup this weekend while backpacking, the meat was a bit more tender this time. I don't even think you can find this stuff in the states, but it's supposed to be healthy for you(less fat, very lean) so you could probably find it at some specialty store(read expensive). The majority of you being competent humans I'm sure you realize that this simple recipe would work well with any meat you had, but I made it with Kangaroo meat and I figure that makes it special.....ok, some pictures.
The Ito
Salsa(note no cool name, but it is good)
4 ripe tomatos
1 brown onion
few teaspoons of honey
2 sprigs cilantro
juice from half a lime
4+ Mexican chilis
1 Green Capsicum
Food process it to desired consistancy and serve it in a bowl with chips or spread on favorite tacos. It's simple and easy(I also found it was best if the cilantro was cut up and folded in).
Tacoroos
1kilo of roo steak(we got nice quality stuff, but it's expensive)
assorted spices(we went with special Indian spice from a friend's mom)
Garlic
Tamaric
Lots of Chili powder
Powdered ginger
(there was something else, but I forget what it was, sorry..but season the meat as you like it)
Salsa
lots of cheese
no rabbit food(unless you want cilnatro on it)
Lots of tortillas
6-pack of corona
Lime
A note, kangaroo meat stinks when you first get it, but once we had the seasonings on it the stuff smelled ok. Let the spices soak in for 30+ minutes...during this drink a few beers and relax by the pool. We bbq'ed the meat, because of the little fat on this stuff it cooks quick, so once you get the grill going just toss them on for a little bit. This is also great because less cooking time means we eat sooner and that's good. Drink some beer during the bbqing. At this point my friend Jenn and I noticed we had very few beers and lots of spicy meat. To solve this problem we invited the English guy down the hall over...as long as he brought more beer. Squeeze lime over the meet(it may not do much, but makes me look like I know what I'm doing (mostly done because I had half a lime left and nothing to use it on/in). Meat is done, pile it on, go back for more and then clean up the grill when finished.
Impression:
Roo meat is tasty, it's not that tough, but it isn't fall apart in your mouth soft, I'm sure we could cook it better ways and it would be softer, but it was hot out and we were moving fast. The taste is slightly gamey, the closest comparison I could make was elk, though it's not quite as good in my opinion. The tacos turned out very well and I'd do it again if I could find more people to buy the stuff with. It also stews well and I made a small pot of stew like soup this weekend while backpacking, the meat was a bit more tender this time. I don't even think you can find this stuff in the states, but it's supposed to be healthy for you(less fat, very lean) so you could probably find it at some specialty store(read expensive). The majority of you being competent humans I'm sure you realize that this simple recipe would work well with any meat you had, but I made it with Kangaroo meat and I figure that makes it special.....ok, some pictures.
The Ito
