Really good bison tacos. Perfect for a Cinco de Mayo get together!
Ingredients:
3 tablespoons chili powder, divided
2 teaspoons kosher salt
1 teaspoon ground cumin
2 pounds bison chuck, or brisket, trimmed and cut into 2-inch pieces
2 tablespoons extra-virgin olive oil, divided
2 cups chopped onion
3 Poblano chilies, seeded and cut into 1/2-inch pieces
1 tablespoon chopped garlic
1/2 cup tequila, or water
2 cups diced tomatoes, drained
1 cup reduced-sodium chicken broth
1 cup orange juice
2 tablespoons lime juice
Freshly ground pepper, to taste
Garnishes
1/2 cup fresh cilantro leaves
2 cups finely shredded cabbage
1 cup finely chopped red onion
Ingredients:
3 tablespoons chili powder, divided
2 teaspoons kosher salt
1 teaspoon ground cumin
2 pounds bison chuck, or brisket, trimmed and cut into 2-inch pieces
2 tablespoons extra-virgin olive oil, divided
2 cups chopped onion
3 Poblano chilies, seeded and cut into 1/2-inch pieces
1 tablespoon chopped garlic
1/2 cup tequila, or water
2 cups diced tomatoes, drained
1 cup reduced-sodium chicken broth
1 cup orange juice
2 tablespoons lime juice
Freshly ground pepper, to taste
Garnishes
1/2 cup fresh cilantro leaves
2 cups finely shredded cabbage
1 cup finely chopped red onion
chopped tomato
shredded cheese
guacamole
Method:
Combine 1 1/2 tablespoons chili powder, salt and cumin in a large bowl. Add bison and toss to coat.
Heat 1 tablespoon oil in a Dutch oven over medium-high heat until just smoking. Reduce heat to medium, add half the meat. Brown on all sides, 5 to 7 minutes. Transfer to a plate. Add the remaining 1 tablespoon oil and brown the rest of the meat. Transfer to the plate.
Add onion and cook, stirring, until starting to soften, 3 to 5 minutes. Add chiles and garlic; cook, stirring, for 2 to 3 minutes. Add the remaining 1 1/2 tablespoons chili powder and stir until the vegetables are well coated. Add tequila (or water), scrape up any browned bits, and simmer until most of the liquid is evaporated. Stir in tomatoes, broth, orange juice, lime juice and the bison. Return to a simmer, reduce heat, cover and cook until the bison is easily pierced with a fork, 1 1/2 to 2 hours. Shred bison and simmer for an additional 15 minutes.
Method:
Combine 1 1/2 tablespoons chili powder, salt and cumin in a large bowl. Add bison and toss to coat.
Heat 1 tablespoon oil in a Dutch oven over medium-high heat until just smoking. Reduce heat to medium, add half the meat. Brown on all sides, 5 to 7 minutes. Transfer to a plate. Add the remaining 1 tablespoon oil and brown the rest of the meat. Transfer to the plate.
Add onion and cook, stirring, until starting to soften, 3 to 5 minutes. Add chiles and garlic; cook, stirring, for 2 to 3 minutes. Add the remaining 1 1/2 tablespoons chili powder and stir until the vegetables are well coated. Add tequila (or water), scrape up any browned bits, and simmer until most of the liquid is evaporated. Stir in tomatoes, broth, orange juice, lime juice and the bison. Return to a simmer, reduce heat, cover and cook until the bison is easily pierced with a fork, 1 1/2 to 2 hours. Shred bison and simmer for an additional 15 minutes.
Serve with warm tortillas and garnishes.
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