Boar

1. Remove the bone from the wild boar rack and reserve for stock.  Using a steel (knife sharpener) push a whole through the center of the loin and stuff with Serrano chiles.
2. In a blender, combine the chipotle, cilantro and tequila.  Puree on low until it forms a paste.  Rub this on the stuffed loin and season with garlic, salt and pepper and allow to marinate for up to 12 hours

Prepare Acorn Squash, Jalapeno & Date Salsa

1. Preheat oven to 350º
2. Combine all ingredients in a shallow roasting pan. Cover with foil and roast for about 20 minutes (may take longer - but the key is to pull the pan from the oven just before the squash is fully cooked so that it remains slightly firm and colorful)
3. Remove diced squash from pan and place in a mixing bowl. Reserve juices
4. In the mixing bowl, after the squash has cooled, add the following: 1 bunch of chopped cilantro, 1 bunch of finely chopped scallions, 2 diced jalapenos (seeds removed), ½ cup dried dates, diced,a dash of high quality olive oil (just to coat the squash), a dash of rice wine vinegar
5. Add the remaining liquid from the roasting pan. Combine all ingredients and reserve

Grill Boar Rack & Assemble Tacos

1. Place the boar rack on a hot grill and cook until medium rare, about 20 minutes, turning every 5 minutes
2. Remove from grill and let rest on a cutting board
3. Grill twenty 6" flour tortillas, about 30 seconds per side
4. Slice paper thin cuts of the boar and place inside taco shell. Top with acorn squash salsa and enjoy!