Chili Bison Tacos recipe, Main Dish recipe

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Chili Bison Tacos

Category: Main Dish

Author: Lily Julow

Date Posted: 2/18/2010

Rating:

(2.5) votes 37

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Ingredients

Order Bison Meat
3 (16-oz.) jars mild or medium tomato-based salsa
1/4 cup cider vinegar
3 tablespoons chili powder
2-1/2 pounds Bison Sirloin Tip Roast
20 6-inch corn tortillas
1-1/2 cups sour cream
1 head iceberg lettuce, shredded
2 ripe avocado

Instructions

Spoon 2 cups salsa into a small bowl reserve. In a slow cooker, combine remaining salsa with vinegar and chili powder. Add bison roast, cover and turn heat to low. Cook until meat shreds easily with a fork, 10 to 12 hours. Shred meat, using two forks, and spoon into a serving bowl. May be ahead, refrigerated, and reheated.

Preheat oven or toaster oven to 300 degrees. Stack tortillas, wrap in foil and bake until warm, about 10 minutes. Place sour cream and lettuce in bowls. Just before serving, pit, peel and dice avocado and place in a small bowl. Put out bowls (including salsa) and assemble tacos at table.

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