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Thursday, February 5, 2009

Bison Tacos

Bison Tacos- (adapted from a cooks illustrated recipe see title for link)
Bison filling Ingredients:
2 tsp. macadamia nut oil
1 small onion chopped
3 garlic cloves pressed
2 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1 pound ground bison (or grass fed lean beef)
1/2 cup canned crushed tomatoes
1/2 cup gluten free chicken broth
1 tsp. sucanat
2 tsp. apple cider vinegar
ground black pepper

Heat oil in med. skillet over med. heat until hot (2 minutes); add onion and cook, stirring occasionally until softened (about 4 minutes). Add garlic, spices and 1/2 teaspoon salt; stir constantly for about a minute. Add ground bison. break up meat with wooden spoon and scrape away from bottom of pan to prevent burning until bison is no longer pink. (about 5 minutes)
add crushed tomato's, chicken broth, sucanat and vinegar; bring to simmer. Reduce heat to med/low and simmer uncovered for 10 minutes (stirring frequently to break up meat) mixture should not be completely dry. adjust with salt and pepper to taste.

Taco shells
use organic soft corn tortillas or organic crisp ones. or fry some up and make your own crisp shells.

shredded cheese (cheddar) or lactose free substitute
some organic shredded leaf lettuce
chopped tomato
sour cream or lactose free substitute
avocado diced
green onion chopped
fresh cilantro chopped
broccoli sprouts

1 comment:

  1. Lori, these look great. We actually use bison all the time now, instead of beef, for the reduced fat. I love the spicing in these and we will definitely try. Tacos are big Friday-night food here. We cook every night, but Friday we often try something fun and easy.

    Thanks! Terri