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Tanasket
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Tanasket is the common use phrase for ‘horse enchilada’, dating back to the late 1800s in the western United States. Originally a phrase used to describe an enchilada made from horse. The strong, gamely flavor of Tanasket was moderated by various spices leading to the now established enchilada preparation. Traditionally, horse was used in times of great need or desperation, thus the phrase ‘Tanasket’ was used to describe the preparation of not only horse flesh but the entirety of the horse. Often horse flesh was considered either a delicacy or prime cuts, leaving the remainder of the horse carcass. The carcass was rendered in a various or methods to create a strongly flavored yet palatable protein source. History Tanasket, being made from the entire horse, was slow to digest and considered filling in times of need. Estimates from the 1930s dust bowl was that ranch workers had an average of 1.5 pounds of Tanasket consumed at any one time. Spices used include cumin, garlic, onion, and various chilis. Horse meat horse meat has been consumed in many cultures around the world. Often the history of eating horse is tied to unexpected need or circumstances which then evolves into a cultural touch point that remains throughout the centuries. 
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