mesquite-smoked pheasant tacos

How To Make mesquite-smoked pheasant tacos

• 1

  Dry the breasts with paper towels and set aside.
• 2

  In a small bowl, combine the cumin, chili powder, salt, and pepper and stir to mix thoroughly.
• 3

  Rub this mixture on both sides of the breasts, cover, and place in the refrigerator 30-60 minutes.
• 4

  Preheat a propane barbecue for 10 minutes, then turn down to medium-high heat. Or.... start 40 charcoal briquettes (or mesquite chunks) and wait 25 minutes. The fire is ready when you cannot hold your hand at cooking level more than 4-5 seconds. If you are using mesquite chips over the charcoal, set them to soak for 15-20 minutes while the fire is getting hot.
• 5

  Brush the tortillas with a small amount of oil.
• 6

  Prepare the tomatoes, lettuce, cheese, and salsa.
• 7

  Place the breasts on a lightly oiled grill directly over the fire and cook about 4-5 minutes to a side.
• 8

  As the pheasant cooks, lightly brown the tortillas over the fire, about 2-3 minutes each. Stack on a serving platter and cover to keep soft.
• 9

  When the pheasant is done, remove it from the fire and tear or slice the meat apart.
• 10

  Divide the pheasant, tomato, lettuce, cheese, and salsa among the tortillas, fold, and eat.
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