Fill a big pot full of water, then add three pound of pinto beans, cleaned of stones, to soak over night.

next day, get up early, start the bonfire, let it burn down to coals.

While it's burning down to coals, take two hind quarters of venison (or if you have elk, even better, but you need to add a little suet to the packet), season one with red chile, garlic, salt, and oregano. The other with green chile, garlic, pepper, and salt. Wrap each with heavy gauge aluminum fold, several wraps thick, with chopped onions. No need to dice them, as you just want the flavor.

smooth out the coals, then place about an inch of dirt over the top. Lay down some damp canvas, place the wrapped venison on top, cover with more damp canvas, then fill the hole with dirt. Leave buried for 3-4 hours.

While the venison cooks, drain off the bean water, replace it with fresh, and cook the beans on a low heat, with chopped onion, a handful of chile pods, and garlic.

Some like rice, but I prefer potatos, diced, then fried.

Chop up several heads of lettuse, some tomatos, onions and jalapenos for salad and garnish. Also, you need the tomatos, onion and jalapenos for your pico de gallo. Grate several blocks of cheese.

You can make your own tortillas, but with that many people, it may be better to buy some.

Just before you take the meat out of the ground, dice up 10-15 yellow and zuchini squash, fry up with onions and diced pablano chiles

Take the venison out of the ground, unwrap and dump onto serving platters. No need to slice as the meat will be falling off the bone.

Serve with the beans, salad, tortillas, squash, potatos, and tortillas on a big buffet table. You'll also want to have green chile, red chile gravy, and crema on hand for the tacos.

YTH

It's also a good idea to have a big pot of green chile or red chile stew on hand to add a little varity.