Bison Taco
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT30M15 Minutes
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Yield:4 Servings
Ingredients
- Tatanka - Bison Filling:
- 1-2 tablespoons beef tallow, as needed (or oil)
- 8 ounces corn (fresh or frozen)
- 1 pound ground bison (or beef)
- 2 grilling onions, white part of stalk & bulb, diced, reserve green tops
- 2 tablespoons fresh chopped sage
- 2 teaspoons juniper berries, crushed
- 1 ½ teaspoons sumac
- 1 tablespoon smashed roasted garlic
- 5 ounces blueberries, roughly chopped
- Salt & Pepper to taste*
- Chayote Salsa:
- 1 large avocado, fine diced
- 1 chayote, peeled, seeded, diced
- 1 large tomato, diced
- 2 tablespoons chopped cilantro
- 3 tablespoons chopped reserved grilling onion tops
- 1 teaspoon sumac
- 1 teaspoon smoked paprika, or to taste
- 1 jalapeno, seeded, diced, or to taste
- Lime juice to taste*
- Salt & Pepper to taste*
- Tatanka - Bison Filling:
- 1-2 tablespoons beef tallow, as needed (or oil)
- 226.8g corn (fresh or frozen)
- 453.59g ground bison (or beef)
- 2 grilling onions, white part of stalk & bulb, diced, reserve green tops
- 25.56g fresh chopped sage
- 8.52g juniper berries, crushed
- 6.39g sumac
- 12.78g smashed roasted garlic
- 141.75g blueberries, roughly chopped
- Salt & Pepper to taste*
- Chayote Salsa:
- 1 large avocado, fine diced
- 1 chayote, peeled, seeded, diced
- 1 large tomato, diced
- 25.56g chopped cilantro
- 38.34g chopped reserved grilling onion tops
- 4.26g sumac
- 4.26g smoked paprika, or to taste
- 1 jalapeno, seeded, diced, or to taste
- Lime juice to taste*
- Salt & Pepper to taste*
Bainbridge Island's submission for the taco throwdown is a recipe that celebrates the food and flavors indigenous to the Americas before European contact.
Preparation
STEP 1
Set a large sauté pan over medium-high heat and add tallow. Pour corn into pan and let sit until charred.
STEP 2
Add onion and sauté until translucent. Add the aromatics; sage, juniper, sumac, and garlic. Cook until heated through and well combined with onions and corn. Move to the outside edge of pan.
STEP 3
Add the bison, breaking up meat into small pieces, mix with the onion mixture and cook until browned and no pink remains, 5-7 minutes. Add blueberries and heat through. Taste and adjust seasoning as needed.
STEP 4
Make chayote salsa by mixing avocado, chayote, tomato, cilantro, onion tops, sumac, paprika, jalapeno, lime juice, salt and pepper together in a bowl. Adjust seasoning to taste.
STEP 5
Serve bison filling and salsa on a traditional corn flat bread, toasted corn tortilla, or with tortilla chips.
Options
* Lime, salt and pepper are the only no indigenous ingredients in the recipe.