Tip – Rabbit is incredibly lean, so don’t skip the overnight brine and don’t overcook it. If you can’t find wild rabbit, they can be purchased online or in some specialty stores.
- Mesquite Smoking Chips
- 1 Wild Rabbit, cleaned and all fur removed
- 1 Cup Cotija Cheese, crumbled
For the Brine
- ¾ Cup Salt
- ½ Cup Brown Sugar
For the Rub
- 1 Tbsp Kosher salt
- 1 Tbsp Brown Sugar
- ½ Tbsp Granulated Garlic
- 1 Tbsp Paprika
- ½ Tbsp Black Pepper, ground
- ½ Tbsp Chili Powder
For the slaw
- 3 Carrots, shredded
- 3 Green Onions, sliced thin
- 1 Tbsp Mayonnaise
- 1 Lime, juiced
For the Tortillas
- 2 Cups, AP Flour
- 1 Tbsp Lard
- 1 tsp Baking Soda
- Brine the day before. Combine the salt and sugar with a little hot water in a non-metallic container, stir to dissolve. Place the rabbit in the container and add enough cold water to cover completely. You can use a plate to keep the rabbit submerged if needed. Refrigerate overnight or for at least 6 hours.
- Preheat a smoker to 200°F and add some mesquite wood chips. Season the rabbit well with the rub and place it on a rack. Put a heatproof tray of water underneath it. The humidity will help prevent the rabbit from drying out too much.
- Smoke the rabbit for 3 hours then wrap tightly in foil. Turn up the heat on the smoker to 225°F and continue to cook until you reach an internal temperature of 160°F. Remove and set aside to rest.
- To make the slaw, combine all ingredients and mix to combine, set aside.
- For the tortillas, blend the lard into the flour, add the baking soda and ¾ cup of water, mix well.
- Knead the dough for around 10 minutes, it will be very soft and slightly elastic. Add more flour or water as needed.
- Divide the dough into 8 balls of equal size. Use the palm of your hand to flatten each ball and roll them out as thin as you can.
- Brush the tortillas with a little oil and briefly grill or cook in a hot skillet on both sides until you reach the crispiness desired.
- Remove all the rabbit meat from the bones and shred.
- Top each tortilla with some rabbit, slaw, and crumbled cotija cheese. Finish with a spritz of lime.