Elevate your tacos to be a little more exotic with Chef Thomas Kagoro’s Spicy Kangaroo Tacos. Perfectly blended with the salty, peppery heat of Club House La Grille® Spicy Pepper Medley and served with guac and pico de gallo, guests will love this Africa meets Central America meets Australia take on a weekly classic.
This recipe was created for Club House for Chefs by: Chef Thomas Junior Kagoro of Chakalaka in Calgary, Alberta.
- Toss the meat with all spices and oil, and place into pressure cooker.
Add lemon juice, and cook on high setting for 90 minutes, or until fork tender.
Shred meat and store in the cooking liquid.
(If you don’t have a pressure cooker, follow the same method, and roast covered in a braising pan at 300F for 3-4 hours)
- Smash all ingredients in a bowl. Mix until either slighly chunky, or totally smooth, depending on your preference.
Pico De Gallo
- Finely chop all the ingredients, and mix well.
- Heat corn tortillas in a pan or on flattop. Spread guacamole on bottom of shell. Top with the braised kangaroo, and pico de gallo, and garnish with cilantro.