Bison Tacos

Name: Bison Tacos
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 avocado; 567 grams pulled bison meat (braised flank steak); 237 milliliters beef or chicken stock; 59 milliliters fresh cilantro leaves; 118 milliliters quartered and thin sliced red onion; 59 milliliters rice wine vinegar; 4 servings Salt; 237 milliliters diced tomatoes; 8 6-inchs 6-inch tortillas; 1 Tbsp prepared wasabi; 237 milliliters shredded white cabbage; 1 Tbsp sambal or other Asian chili paste

The recipe Bison Tacos could satisfy your Mexican craving in about 50 minutes. This gluten free and dairy free recipe serves 4. One serving contains 615 calories, 34g of protein, and 35g of fat. Head to the store and pick up wasabi, cilantro leaves, chicken stock, and a few other things to make it today. To use up the rice wine vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. It works well as a pretty expensive main course.

Instructions

For the slaw: In a bowl, blend the vinegar and wasabi, and then add the cabbage and onions. Allow this mixture to marinate, or soak, for 30 minutes or up to 1 hour. This marinating will soften the cabbage and onions without cooking, thus preserving the nutrients of the vegetables. Once marinated, we will hold the slaw until building the tacos.

Ingredients you will need

Vegetable

Cabbage

Vinegar

Onion

Wasabi

Equipment you will use

Bowl

For the dressing: Slice the avocado in half, remove the seed and scoop the "meat" of the avocado into a small mixing bowl. Next, with a spoon, mash the avocado until smooth.

Ingredients you will need

Avocado

Meat

Equipment you will use

Mixing Bowl

Add the sambal, tomato, cilantro and salt to taste.

Ingredients you will need

Cilantro

Tomato

Salt

Mix well, then cover and hold until serving.

Drain the cabbage from the marinade and add 1 tablespoon slaw to each tortilla. Then add the bison and finish with 1 tablespoon tomato avocado dressing.

Ingredients you will need

Marinade

Tortilla

Avocado

Cabbage

Tomato

Bison

Equipment

Bowl

Mixing Bowl

Ingredients

Servings:

avocado 567grams

pulled bison meat (braised flank steak)237milliliters

beef or chicken stock 59milliliters

fresh cilantro leaves 118milliliters

quartered and thin sliced red onion 59milliliters

rice wine vinegar 4servings

Salt 237milliliters

diced tomatoes 86-inchs

6-inch tortillas 1Tbsp

prepared wasabi 237milliliters

shredded white cabbage 1Tbsp

sambal or other Asian chili paste

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Dragonette Cellars Sta. Rita Hills Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 45 dollars.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.