Special Equipment: Blender, large saucepan, large pot
Time: 5 hours
4-5 whole squirrels
9 dried guajillo peppers
1 can whole tomatoes
1 large white onion
3 cloves garlic
1 tbsp. chicken bouillon
1 can beer (preferably Saison)
Grape seed oil or cooking oil of your choice
Salt and pepper
Limes, red onion, queso fresco, and cilantro to garnish
Take dried guajillo peppers and soak in water overnight. Make sure peppers are fully submerged in water. Prepare squirrel by breaking down into quarters. Season with salt and pepper.
De-stem the soaked peppers and remove veins and seeds. Cut a white onion into quarter pieces. In a blender, add peppers, onion, canned tomatoes, garlic, bouillon, 2 tablespoons of salt, Mexican oregano, and fill blender ¾ of the way with water. Blend until smooth.
In a large saucepan add 2 tablespoons of oil and warm the pan to a medium-high heat. Add sauce and stir until it’s reduced and begins to simmer. Remove from heat and set aside.
Cover the bottom of a large pot with oil and set to medium-high heat. Add squirrel and sear on both sides by flipping after 2-3 minutes. Once seared, remove squirrel with tongs and set aside.
Add ½ can of beer and deglaze pot. Break loose all the burnt bits stuck to the bottom of the pot. Reduce slightly.
Once reduced, add sauce and squirrel and bring to a simmer. Reduce heat to low and cover. Let braise for 3-4 hours, or until meat is tender. Turn heat off and let stand for 15 minutes.
After the braise has rested, shred all the squirrel meat from the bone and add to the braise sauce.
Warm the tortillas in a small saucepan by adding a drizzle of oil over medium-high heat. Once the oil is hot, take a tortilla and slap some braise sauce on both sides to lightly coat. Add it to the oil and cook quickly so the tortilla is still pliable. You want it hot, not fried.
Prepare your tacos by filling with braise and topping with cilantro, red onion, and queso fresco.