- 4 raccoon hindquarters
- 1 large red onion, roughly chopped
- 6 cloves garlic
- 2 bay leaves
- 4-6 canned chipotle peppers in adobo
- 1 tsp. ground chipotle pepper
- 1 tsp. ground cumin
- 1 tsp. ground cloves
- 1 tbsp. kosher salt
- ½ cup lime juice, fresh
- ½ cup apple cider vinegar
- 1 qt. stock
- ¼ cup duck or goose fat (substitute lard)
- In a food processor, combine onion, garlic, chipotle peppers, spices, vinegar, lime juice, and salt. Pulse until fairly smooth, set aside.
- Brown hindquarters in an oiled pan over medium high heat for 2 to 3 minutes each side. Try your best to get them evenly browned on all sides.
- Place meat in dutch oven or slow cooker. Add puree mixture and stock, cover, and cook on low for 2 to 4 hours, check every 30 minutes after the first hour for tenderness. Remove from heat as soon as the meat is easy to pull off the bone.
- Pull meat from bones and coat in a few tablespoons of duck fat, place in serving bowl and add some of the braising liquid. Serve with any combination of tortillas, rice, beans, avocado, sour cream, salsa, lettuce, queso dip, and tomatoes.
Culinary Creations 