COMFORT FOOD GUIDE
GOURMET BISON “FAT BOY” TACOS
INGREDIENTS: Olive oil 1/2 cup onion, finely diced 2 cloves garlic 1 tbsp Worcestershire sauce 2 tbsp chili powder 1 tbsp ground cumin 1 tbsp dried oregano 2 tsp unsweetened cocoa powder 2 tsp salt 1 tsp celery seeds 1 tsp turmeric 1 tsp cinnamon 1/2 tsp red pepper flakes 2 tsp brown sugar 1 cup tomato juice 1 cup canned beef broth 1/4 cup cornmeal 1 c up water (add 1/2 cup at first and add as needed)
INSTRUCTIONS: 1. Heat oil in a large pot set over medi- um heat. Sauté garlic and onion until translucent, stirring occasionally, for about 10 minutes. Add Worcester - shire sauce. 2. Combine chili powder, cumin, orega- no, cocoa, salt, celery seeds, turmer- ic, cinnamon and red pepper flakes and add the onions and garlic. 3. Add raw ground bison into the pot. Don’t cook the meat beforehand since it will boil in the broth and tomato juice. 4. Add broth, tomato juice, water and brown sugar then stir. 5. Bring to a boil uncovered, stirring oc- casionally. Reduce heat and simmer until liquid is reduced by about a third (roughly 90 minutes). 6. Add cornmeal and stir for two minutes until most of the liquid is cooked off. 7. Top with mayo, shredded iceberg let- tuce, pickles, chopped white onions, Bothwell cheddar or shredded nacho cheese blend and chopped tomatoes.
SOFT TACOS SHELLS 2 cups & 2 tbsp flour 1 1/2 tsp baking powder 1/2 tsp salt water and milk
1. In the bowl of an electric mixer with the dough hook attached, add the dry ingredients together. In a separate small bowl, measure 3/4 cup water, then remove 3 tbsp water and add 3 tbsp milk. Add to dry ingredients. 2. Set the mixer to “Mix.” After the ingre- dients are mixed together, switch the setting to “Knead.” Knead dough for 5 minutes until a soft dough forms. 3. Divide dough into 8 pieces. Roll each piece into a smooth ball. 4. Roll each ball of dough flat with rolling pin until it is very thin. 5. Heat 1/2 cup oil in frying pan (cast iron is best). Turn burner to medium heat. Fry dough circles one at a time. The dough will brown quickly and puff up. Turn with tongs and brown the other side. 6. Remove and drain on paper towels. The thinner the dough, the crispier and better cooked the soft taco will be.
1 1/2 lbs ground bison 1/2 cup tomato sauce sprinkle cayenne powder 1/4 tsp black pepper salt to taste
SAVOUR MANITOBA | WINTER 2025 | 47
Powered by FlippingBook