Buffalo Tacos

Name: Buffalo Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoon canola oil; 8 6-inchs (6-inch) corn tortillas; 3 garlic cloves, minced; 454 grams lean ground buffalo; 1 teaspoons ground cumin; 0 teaspoons ground red pepper; 237 milliliters chopped iceberg lettuce; 57 grams 1/2 cup shredded reduced-fat cheddar cheese; 59 milliliters reduced-fat sour cream; 59 milliliters sliced ripe olives; 237 milliliters chopped onion (about 1 small); 1 teaspoons dried oregano; 1 teaspoons salt; 237 milliliters chopped tomato; 79 milliliters tomato paste; 473 milliliters water

You can never have too many main course recipes, so give Buffalo Tacos It is a pretty expensive recipe for fans of Mexican food. If you have cream, ground cumin, tomato paste, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oil in a large nonstick skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion, garlic, and buffalo; cook 5 minutes or until buffalo is done, stirring to crumble.

Ingredients you will need

Bison

Garlic

Onion

Add tomato paste and next 4 ingredients (through pepper); stir well to combine. Stir in 2 cups water; bring to a boil. Reduce heat, and simmer 20 minutes or until thick.

Ingredients you will need

Tomato Paste

Pepper

Water

Warm tortillas according to package directions. Spoon about 1/4 cup meat mixture onto each tortilla; top each tortilla with 2 tablespoons chopped tomato, 2 tablespoons lettuce, 1 tablespoon cheese, 1 1/2 teaspoons olives, and 1 1/2 teaspoons sour cream. Fold in half.

Ingredients you will need

Sour Cream

Tortilla

Lettuce

Cheese

Olives

Tomato

Meat

Equipment

Frying Pan

Ingredients

Servings:

1teaspoon

canola oil 86-inchs

(6-inch) corn tortillas 3

garlic cloves, minced 454grams

lean ground buffalo 1teaspoons

ground cumin 0teaspoons

ground red pepper 237milliliters

chopped iceberg lettuce 57grams

1/2 cup shredded reduced-fat cheddar cheese 59milliliters

reduced-fat sour cream 59milliliters

sliced ripe olives 237milliliters

chopped onion (about 1 small)1teaspoons

dried oregano 1teaspoons

salt 237milliliters

chopped tomato 79milliliters

tomato paste 473milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.