Ingredients
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284 grams cooked ground bison (cooled) *ground beef can be substituted for ground bison
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227 grams diced tomatoes
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118 milliliters black beans (540 milliliter can)
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118 milliliters corn (frozen corn)
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118 milliliters diced Spanish onions
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1/2 teaspoon Chipotle mango spice
Chipotle lime sour cream
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1 litre sour cream
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1.5 teaspoon Chipotle pepper paste
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1.5 teaspoon lime juice
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Salt and pepper to taste
Assembly ingredients:
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5 julienned romaine leaves (1 leaf per taco)
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425 grams smoked gouda cheese
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Fresh cilantro leaves
Taco in a bag variation:
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1 bag nacho cheese chips to replace fry bread
Directions
Bison taco pack:
- Add cooled bison and chipotle mango spice together and mix evenly.
- Combine all other vegetables in a mixing bowl with bison and mix evenly.
- Portion into 177 milliliters.
Chipotle lime sour cream:
- In a mixing bowl, add sour cream and chipotle pepper paste and mix until thoroughly blended.
- Stir in lime juice and stir until evenly blended.
- Add in salt and pepper to taste.
Assembly:
- Place dollop of chipotle lime sour cream on center of plate, and place fry bread portion on top of sour cream.
- Heat up taco pack (bison and vegetables) into a sautée pan and add mango spice to desired level of spicy.
- Place julienned lettuce on top of fry bread and then add warm taco beef and vegetables on top of lettuce and piled high.
- Add smoked gouda over top of hot taco mix and allow cheese to fall over taco to bottom of the plate.
- Then zig zag chipotle lime sour cream (squeeze bottle) over the entire taco over the cheese.
- Garnish with two to three fresh cilantro leaves.
Taco in a bag variation
- Add all ingredients to nacho cheese chip bag.
- Crumble chips and ingredients together and eat with spoon.
