Aboriginal Bison Tacos

Chef

Stewart

INGREDIENTS

Makes 5 portions.

Bannock: 

180 mL (3/4 cup) All Purpose Flour

7 mL (1 ½ tsp) Baking Powder

1/2 tsp (3 mL) Salt

180 mL (3/4 cup) Warm Water

Bison Chili:

250 g Lean Ground Beef

200 g Ground Bison (or additional beef)

100 g Portobello or Cremini Mushrooms

1 small Onion

1 stalk Celery

½ Red Bell Pepper, seeded

2 Garlic Cloves, minced

15 mL (1 Tbsp) Chili Powder (or to taste)

5 mL (1 tsp) Cumin, ground

5 ml (1 tsp) Coriander, ground

375 mL (1 ½ cups) Black Beans, cooked, drained, rinsed

500 mL (2 cups) Plum Tomatoes, canned

250 mL (1 cup) Tomato Juice (adjust as needed)

30 mL (2 Tbsp) Red Wine (optional)

Toppings:

¼  head Lettuce or greens, shredded

1 Tomato, diced

150 g Cheddar Cheese, shredded

125 mL (1/2 cup) Sour Cream

PREPARATION

Bannock

  1. Mix all dry ingredients well. Add warm water and mix thoroughly. Let rest for 10 min.
  2. Divide dough into 5 equal portions and roll out into a flat disc.
  3. Heat oil in a pan, fry bread on both sides until golden and fluffy.

Bison Chili  

  1. Preheat oven to 350 F.
  2. In a food processor, finely chop mushroom. Place in bowl. Set aside.
  3. In a food processor or using a knife, chop onion, celery and bell pepper. Set aside.
  4. In a Rondeau, brown ground meats until cooked. Strain off excess fat if needed. Add vegetables, mushrooms, garlic, and seasonings and cook about 5 minutes.
  5. Turn off heat, add all liquid ingredients and beans and stir well. Cover and place in oven and cook for 2 hours, stirring occasionally.

To Assemble Tacos

  1. Top each bannock with 250 mL chili. Layer with lettuce, tomato, shredded cheese, and sour cream.