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Lets just ignore the mental midget.
I’m making squirrel adobo tacos today.
>5 guaijillo peppers, soaked until reconsituted and diced.
>1 chopped white onion
>3 peeled cloves of garlic
Blended together with a cup of game stock, a tablespoon of dried oregano and a tablespoon of salt until thickening. Dump into a bowl to cool.
Quarter your squirrels and season with salt and pepper. sear with some oil in the pot you just emptied. Toss the pieces into the bowl with your stew and deglaze your pan with a few glugs of beer. Once the beer starts reducing a bit add everything back into the pot and simmer, covered, until meat is pulling easily.
Toss your corn tortillas in a hot pan before serving so they start to brown. Meat, braising liquid, onions, cilantro, and lime juice to serve. I prefer to laminate 2 corn tortillas with queso fresca when heating the tortillas, and I add a little fresh salsa too.
