Sweet Tea Brined Smoked Mountain Lion Street Tacos with Peach Jalapeno Salsa

By Lance Lewis

www.taggedoutkitchen.com
IG: @taggedoutkitchen

Serves: 3 (easily scalable to serve more using a larger roast)
Prep time: 20 min
Cook Time: Up to 3 hours

I was gifted a beautiful mountain lion roast by my friend Christian after he harvested an absolute monster of a tom in Southwest Colorado, near Cotopaxi, during the 2023 season. Learning about Christian and his guide's three-day pursuit through rugged terrain to ethically harvest this mountain lion with a single, precise shot and an instant dispatch makes his gift to me even more special.

Dive into a bold culinary adventure with these Smoked Mountain Lion Street Tacos, taking the classic taco to uncharted territory. This recipe features the wild, robust flavor of mountain lion meat, marinated in sweet tea. The subtle sweetness enhances the savory meat, reminiscent of how brined and caramelized pork or chicken elevate a great taco.

The real kicker here is the tangy, slightly spicy peach-jalapeño salsa. It adds a punch of flavor that perfectly complements the smoked meat. These tacos are rounded out with crisp, shredded cabbage, creamy crumbled queso fresco, and a sprinkle of fresh cilantro. All this goodness is wrapped in warm, charred corn tortillas, adding a faint smokiness to every bite.

Enjoy your adventurous and hearty smoked mountain lion street tacos with jalapeño-peach salsa!

INGREDIENTS:

For the Sweet Tea Brine:

• 4 cups water
• 4 tea bags (black tea works best)
• 1/4 cup kosher salt
• 1/4 cup sugar
• 2 cloves garlic, minced
• 1 Tablespoon black peppercorns
• 1 lemon cut in pieces with rind
• 1 orange cut in pieces with rind
• 1 pound mountain lion roast/loin

For the Tacos:

• 10 small corn tortillas
• 1 cup shredded cabbage
• 1/2 cup chopped fresh cilantro
• 1/2 cup crumbled queso fresco
• Lime wedges for serving

For the Jalapeño-Peach Salsa:

• 2 jalapeños, diced
• 2 tomatoes, diced
• 2 ripe peaches, pitted, and diced
• 1/4 cup diced red onion
• 1 clove garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1 Tablespoon lime juice
• Salt to taste

 INSTRUCTIONS:

1. Prepare the Sweet Tea Brine:

• In a large pot, combine water, tea bags, kosher salt, sugar, minced garlic, black peppercorns, lemon and orange.
• Heat the mixture over medium heat, stirring until the salt and sugar are fully dissolved. Remove from heat and let it cool to room temperature.
• Place the mountain lion roast in a large, non-reactive container.
• Pour the cooled sweet tea brine over the meat, ensuring it is fully submerged.
• Cover and refrigerate for 4 to 6 hours.

2. Smoke the Meat:

• Preheat your smoker to 225 degrees F.
• Remove the mountain lion roast from the brine and pat it dry with paper towels.
• Place the roast on the smoker rack.
• Smoke the meat for about 1 1/2 to 2 hours, or until it reaches an internal temperature of 160 degrees F.

3. Prepare the Jalapeño-Peach Salsa:

• In a medium bowl, combine the diced jalapeños, tomatoes, peaches, red onion, minced garlic, chopped cilantro, lime juice, and salt. Mix well and set aside.

4. Assemble the Tacos:

• Warm the corn tortillas in a dry skillet or over an open flame until they are pliable and slightly charred.
• Slice the smoked mountain lion meat into bite-sized pieces.
• Place a portion of the meat on each tortilla.
• Top with shredded cabbage, chopped cilantro, crumbled queso fresco, and a spoonful of jalapeño-peach salsa.
• Serve immediately with lime wedges on the side.

Chefs Note:

Due to the limited amount of mountain lion I was given, yield for this recipe is approximately 10 tacos, which will feed two to three people. I suggest using an entire mountain lion ham or shoulder and doubling the recipe for each additional pound of finished product.

Mountain lion meat is very lean, with almost no fat, and dries out quickly. A brine is a great way to add moisture, but frequent spritzing while smoking will help prevent it from drying out further.