Conejo Street Tacos

Try out this unconventional twist on a Hispanic classic! These street tacos are made of the most ethically sourced and sustainable meat on the market and are sure to make you wanting more

Ingredients

2 pounds Rabbit
1 Onion
1 jalapeno

2 cloves garlic
2 teaspoons cumin
1 teaspoon salt

½ teaspoon black pepper
½ whole large orange
1 cup crushed tomatoes

Directions

To Make the Taco Filling

Add rabbit leg and thigh pieces and garlic cloves to slow cooker .
Quarter onion and orange. Add them to the pot.
Chop jalapeños. Add them to pot.
Sprinkle spices on mixture in the pot.
Pour tomatoes over all.
If you would like to include the rabbit loin saddle, add that when you have about an hour left to cook.
Turn slow cooker on low. Cook for about 5 hours, until meat easily breaks apart. Internal temperature should be 195-205°F / 95°C.
Remove pieces from crockpot. Let meat cool until cool enough to handle. Carefully remove bones. Rabbit bones are super small, especially if you added the rabbit saddle. The backbones are minute, so be careful to get them all.
Remove orange rinds from the slow cooker and discard. Add the pulled meat back into the crockpot and mix it up with the vegetables. Taste for seasoning and adjust as needed. If it isn’t spicy enough for your crowd add some chili powder or adobo sauce with some minced chipotle peppers. Warm it on the warm setting on the crockpot until hot enough to eat.

To assemble tacos

Warm tortillas. Warm them in the microwave on a plate that is covered with a damp paper towel for about 30 seconds. Alternatively, they can be fried in a skillet with a few tablespoons of vegetable oil or olive oil. Fry on first side until desired crispness. Flip and fry on the second side.
Fill tortillas with a few tablespoons of the rabbit mixture.
Top with your favorite toppings.