An ambitious burrito combining over twenty different meats: conventional proteins like beef, pork, chicken, and lamb alongside exotic meats including camel, bison, elk, kangaroo, wild boar, and venison, plus seafood such as lobster, shrimp, and crab, finished with fried offal. The various meats are prepared through different techniques—smoking, braising, grilling, and deep-frying—seasoned with chili paste and barbecue sauce, then assembled together.
Dried chiles (mixture of pasilla, guajillo, ancho, and arbol)8 oz
Chicken stock4 cups
Onionquartered1
Garlichalved, unpeeled1 head
Pork baby back ribs~3-4 lbest.
Cumin~1½ tspest.
Brown sugar~2 tbspest.
Ancho chili powder~2 tbspest.
Ground coriander~1 tspest.
Mexican oregano
~1 tspest.
Garlic powder~1½ tspest.
Onion powder~1½ tspest.
Salt1 tsp
Black pepper1 tsp
Paprika3 tbsp
Turkey leg~1est.
Lamb shoulder chop~2est.
Turtle meat~2 lbest.
Chicken thighs~4est.
Beef short ribs~3 lbest.
Pheasant~1est.
Quail~4est.
Cornish game hen~1est.
Ground wild boar~½ lbest.
Ground yak~½ lbest.
Ground camel~½ lbest.
Ground ostrich~½ lbest.
Ground rabbit~½ lbest.
Duck bacon~8 slicesest.
Ketchup1 cup
Mustard powder1 tsp
Ground ginger½ tsp
Dried garlic powder½ tsp
Dried onion powder½ tsp
Dijon mustard1 tbsp
Dark brown sugar1/3 cups
Blackstrap molasses~2 tbspest.
Apple cider vinegar~1 cupest.
Soy sauce~½ cupest.
Worcestershire sauce~½ cupest.
Water~1 cupest.
Bison New York strip steak~2 steaksest.
Elk French rib roast~1est.
Kangaroo tenderloins~1 lbest.
Venison Denver steak~2 steaksest.
Garlic powder½ tsp
Onion powder½ tsp
Chili powder1½ tbsp
Ground cumin½ tsp
Ground coriander¼ tsp
Dark brown sugar1 tbsp
Kosher salt2 tsp
Freshly ground black pepper1½ tsp
Light olive oil¼ cups
Lime juicefrom one lime1
Bull testicle~2est.
Tilapia~1 lbest.
Alligator meat~1½ lbest.
Lobster tail~4est.
Shrimp~1 lbest.
Crab~1 lbest.
All-purpose flour1 cup
Rice flour¾ cups
Kosher salt¼ tsp
Baking powder¼ tsp
Seltzercan12 oz
Chicken schmaltz~½ cupest.
Flour tortillas~4est.
Steps
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1
Prepare the chili paste: Remove stems and seeds from 8 oz of dried chiles (pasilla, guajillo, ancho, and arbol mix). Dry toast the chiles in a pan with garlic and aromatics. Add 4 cups of chicken stock, simmer until everything is soft, then blend in a high-powered blender until completely smooth.
2
Make the pork ribs: Mix cumin, brown sugar, ancho chili powder, coriander, Mexican oregano, garlic powder, onion powder, 1 tsp salt, 1 tsp black pepper, and 3 tbsp paprika into a dry rub. Generously coat baby back ribs with the spice mixture. Leave uncovered in the fridge overnight.
3
Braise the meats: Gently sear various meats (turkey leg, lamb shoulder chop, turtle, chicken thighs, beef short ribs) in a hot pan with vegetable oil until browned. Deglaze with a braising liquid made from 4 cups chicken stock mixed with the chili paste. Add 1 quartered onion and 1 whole head of garlic halved (unpeeled). Place in a 225°F oven for 3-4 hours.
4
Prepare poultry: Add whole quail directly to the braising liquid. Remove drumsticks and thighs from pheasant and Cornish game hen to cook together with the braising liquid. Add all poultry after 2 hours of initial braising.
5
Make the ground meat mixture: Make a small burger from each of the five ground meats (wild boar, yak, camel, ostrich, rabbit) and taste individually. Mix all ground meats in roughly equal amounts. Fry the mixture in a pan, add the simmer sauce and let it cook. Cook duck bacon separately and add to the mixture.
6
Make the barbecue sauce: Combine 1 cup ketchup, 1 tsp mustard powder, 0.5 tsp ground ginger, 0.5 tsp dried garlic powder, 0.5 tsp dried onion powder, 1 heaping tbsp Dijon mustard, 0.33 cup dark brown sugar, and blackstrap molasses. Add a healthy amount of chili paste. Season with salt and simmer for about 10 minutes.
7
Smoke the pork ribs: Place overnight-chilled ribs on the smoker uncovered. For the first 3 hours, spray with a mixture of apple cider vinegar, water, soy sauce, and Worcestershire sauce every 30-45 minutes. Wrap in foil for the middle 2 hours, then unwrap for the final 1 hour. Glaze with barbecue sauce.
8
Prepare grilled game meats: Place bison New York strip, elk French rib roast, kangaroo tenderloins, and venison Denver steak in a large zip-top bag. Mix marinade of 0.5 tsp garlic powder, 0.5 tsp onion powder, 1.5 tbsp chili powder, 0.5 tsp ground cumin, 0.25 tsp ground coriander, 1 tbsp dark brown sugar, 2 tsp kosher salt, 1.5 tsp black pepper, 0.25 cup light olive oil, and juice of 1 lime. Pour marinade into bag and marinate at room temperature for 1 hour. Sear on the hot side of a grill over 700°F, then move to the cool side to finish to medium.
9
Prepare the fried testicle: Par boil the bull testicle, then immediately plunge into ice water to cool. Once cooled, remove the membrane and slice into medallions.
10
Make the tempura batter: Mix 1 cup all-purpose flour, 0.75 cup rice flour, 0.25 tsp kosher salt, and 0.25 tsp baking powder. Add 12 oz of seltzer and gently mix to the consistency of thin paint. Do not overmix to avoid developing gluten.
11
Deep-fry seafood and organ: Dip alligator meat, tilapia, lobster tail, shrimp, crab, and bull testicle medallions one at a time into the batter and fry until golden. Taste each seafood item individually.
12
Reheat the braised meats: Warm all braised meats and grilled game meats in chicken schmaltz carnita-style—slowly heating in the fat to keep everything moist and flavorful.
13
Assemble the every meat burrito: On a large flour tortilla, layer in sequence: a big scoop of braised meats, the fried seafood and offal, the ground meat and duck bacon mixture, the grilled game meats, and the smoked ribs. Ensure meats are evenly distributed. Roll up the burrito and enjoy.
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