Monday, April 26, 2010

bison beef tacos

1 onion, minced
3 garlic cloves, minced
2 tbsp. chili powder
1 tsp. cumin
1 tsp. coriander
1/2 tsp. oregano
1/4 tsp. cayenne pepper
1 lb. ground bison beef
1/2 cup smooth canned tomato sauce
1/2 cup low-sodium chicken broth
2 tsp. cider vinegar
1 tsp. light brown sugar

taco shells

Suggested Toppings:
sour cream
shredded cheddar cheese
1 tomato, diced and/or salsa
shredded lettuce

1. Brown beef in skillet over medium heat. When done, remove from pan and place in bowl. If you render a lot of grease, I recommend draining the beef now.
2. Saute onion until softened, about 5 minutes. Stir in the garlic, spices, and 1 tsp. salt and cook until fragrant, about 30 seconds.
3. Stir in the ground beef.
4. Stir in tomato sauce, broth, vinegar, and sugar and simmer until thickened, about 10 minutes. Season with salt to taste.
5. Assemble your tacos! I like serving mine with beans and rice.

*Adapted from America's Test Kitchen

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