Red Chile Rabbit Tacos with Tomatillo Salsa Recipe - Andrew Zimmern Wild Game Kitchen

Ingredients

• 3 dried whole ancho chiles
• 2 chipotle chiles
• 3 pasilla chiles
• 1/4 cup vegetable oil
• 1 cup tomato puree
• 1 large onion, minced
• 3 cloves garlic, minced
• 1/2 cup Ancho chile powder
• 2 tablespoons Mexican oregano
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander seed
• 1 quart poultry broth
• 1 whole rabbit, cut into 6 parts, the 2 front legs, the 2 rear legs and the central body cut in half crosswise
• 1 cup seasoned flour
• 1/2 cup vegetable oil
• 1 cup fresh cilantro, stems and all
• Juice of a lime
• 1/2 pound tomatillos, husked, rinsed and quartered
• 1 small onion, minced
• 3 tablespoons fresh cilantro leaves
• 2-3 serrano chiles, chopped
• 1 jalapeno, chopped
• Juice of 1 lime, or more to taste
• 1 garlic clove
• 1 ripe avocado
• Salt