Poblano Chile Elk Tacos

Preheat oven to 400 degrees F.

Add chiles and peppers, roma tomato, onion quarters, and garlic to a roasting pan. In a bowl combine 2 teaspoons cumin, 1 teaspoon chile powder, salt, and olive oil. Pour mixture over vegetables. Roast for 15 minutes, or until vegetables begin to char. Remove from oven.

Bring chicken broth to a boil in a small saucepan. Pour boiling stock over roasted vegetables and allow to sit, covered with foil, for 30 minutes. Add vegetables, 1/2 cup of the chicken stock, 1 teaspoon cumin and 1/2 teaspoon chile powder to a food processor. Blend until well mixed and smooth.

In a large nonstick skillet, saute ground elk on medium high heat until cooked through and browned. Add roasted chile mixture and reduce heat to low. Simmer for 15 minutes, until sauce thickens.

Serve on tortillas garnished with cilantro leaves, chopped tomato, and chopped onion.

Nutrition Info per 2 tacos: 384 calories, 10 g fat, 34 g protein, 26 g carbohydrates