Smoked Spice Bison Tacos
Ingredients
- 8 pcSoft tortilla (for filling), made from corn (warmed)
- 1 pcYellow onion (finely diced)
- 2 pcGarlic (minced)
- 1 tbspCumin ground
- 1 tspSmoked paprika
- 1 pinchHot pepper en poudre
- 2 tbspExtra virgin olive oil
- 2 pcRound tomato (diced)
- 0.5 pcRed onion (thinly sliced)
- 0.5 pcFresh cilantro (leaves picked and chopped)
- 2 tbspLime juice
- 500 gGround bison meat
Method
Dark and juicy bison meat, seared to lock in juices and heightened by the earthy scent of cumin. The soft tortilla holds the tender meat, contrasted by the brightness of lime and fresh cilantro.
- 1
Heat oil in a cast iron skillet. Sear the bison meat over high heat until well browned and crispy on the edges. It should not boil in its own juices.
- 2
Add the finely diced yellow onion and minced garlic. Lower the heat. Sauté until the onion becomes translucent and absorbs the cooking fats.
- 3
Stir in the cumin, smoked paprika, and chili powder. Stir for one minute so the heat releases the spices' essential oils. The aroma should become intense.
- 4
Dice the tomatoes and thinly slice the red onion. Coarsely chop the cilantro. The garnish must provide crunch and freshness.
- 5
Warm the tortillas in a dry pan. Place a generous portion of bison, add the raw vegetables, and finish with a squeeze of lime juice to awaken the meat's fats.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan: if the meat releases water, it will boil instead of searing.
- Bison is a very lean meat; overcooking will make it as dry as a boot sole.
- Heat your tortillas over a flame or in a dry pan until they puff slightly.
How long does this dish keep?
Store meat and garnishes separately in the fridge for 48h. Reheat the meat gently in a pan.
