Tinga tacos are known for their smoky, earthy flavors. Succulent, shredded meat is coated in a spicy tomato sauce, and the smokiness comes from the inclusion of chipotle peppers in adobo sauce. To add more smoke, I used fire-roasted diced tomatoes.

As taco meat goes, this recipe is relatively simple, and the main sauce ingredients are canned. Pheasant works nicely, and so does wild turkey meat, though oven time might be longer.

Two chipotle peppers added the perfect amount of spice for my taste. If you’re sensitive to heat, start with one pepper. You can always blend in more in step three.

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1. Preheat oven to 325°F. Season pheasant pieces with salt and set aside.
2. In a small, enameled Dutch oven, heat oil over medium heat. Add chopped onion and a pinch of salt and sweat until translucent, about 5 minutes. Add garlic, cumin, oregano, and chipotle peppers. Stir for a minute, breaking up peppers with a spoon. Add the can of diced tomatoes and water. Nestle the pheasant pieces in the veggies and bring liquids to a simmer. Cover the pot and transfer to a 325°F oven. Bake on the middle rack for 1 hour and 30 minutes, or until pheasant becomes shred-ably tender.
3. When tender, remove pheasant and shred once cool enough to handle. Set meat aside. Blend the tomato mixture with an immersion blender or food processor until smooth. Season sauce to taste.
4. To make tacos, heat a small dollop of lard in a skillet. Add shredded pheasant meat and cook over medium-high heat until slightly browned and toasty at the edges. Next, add as much sauce as you like to coat. Season with salt to taste. Assemble meat in warmed tortillas with guacamole, chopped cilantro, chopped onion, and crumbled cheese. Serve immediately with lime wedges on the side.