Puffy Tacos With Bison Chili Recipes

PUFFY TACOS

Steps:

• Combine all ingredients in a large bowl and mix thoroughly. When the dough is consistent begin rolling dough balls about the size of a ping pong ball. Using a tortilla press that is lined in a thick plastic, press out the dough. You use the plastic (it can be a ziploc bag that has been cut) so that the dough does not stick to the tortilla press. Meanwhile have a deep pot filled with cooking oil approximately 2 inches high and heated to 250 degrees. Drop the flat tortilla in the hot oil and using a metal spatula repeatedly douse with the oil. You will see that it will begin to puff up. Flip it over and using the spatula make an indention in the middle of the tortilla to forma taco shape. Remove from oil and allow to drain. Fill with ground meat, shredded chicken, guacamole, bean and cheese or your favorite filling. Top with shredded lettuce and diced tomato.
• Caution; Be very careful when making these. Make sure there is proper ventilation and do not allow the oil to get too hot. Also, if you can't get your hands on a tortilla press then use a clean counter. You will still need the plastic so that the dough does not stick to the counter. Place your dough ball on the plastic and cover with more plastic and then using something heavy to press it out.

BISON CHILI

Steps:

• In a large kettle or Dutch oven, brown meat in oil; drain. Add onion and green pepper; saute for 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until the meat is tender.

BISON CHILI FROM SCRATCH

Steps:

• Rinse beans. Combine with 3 quarts of cold water in a large pot. Soak 8 hours to overnight.
• Drain beans and return to the pot. Add 3 quarts fresh water and bring to a boil. Reduce heat to low and simmer uncovered until tender, 1 to 2 hours. Drain and set aside.
• Heat vegetable oil in a 4-quart stockpot over medium heat. Add onion and stir until softened, 5 to 10 minutes. Add garlic, stir for a minute, then add bison and cook until browned, 10 to 15 minutes. Stir tomatoes and liquid into stockpot.
• Combine red pepper flakes, cumin, oregano, chili powder, sea salt, white pepper, and paprika in a small container and stir to mix. Add to the stockpot and stir through. Add 1 cup water and stir gently while bringing water to a boil, about 5 minutes. Reduce heat to low and simmer, uncovered, for 1 hour.
• Taste bison mixture and adjust seasoning as desired. Add beans and mix through. Sprinkle 1 tablespoon masa flour on top and gently stir in to achieve a medium-thick consistency. Cover and simmer chili over low heat for 1 hour.
• Uncover chili, stir, and add another tablespoon masa flour. Continue simmering, uncovered, over low heat to desired consistency, 60 to 90 minutes. Cover the pot or add a teaspoon of masa flour to control consistency.

PUFFY TACOS WITH BISON CHILI

Steps:

• TO MAKE THE BISON CHILI: Heat the oil in a large skillet or Dutch oven set over medium heat. Sauté the onion until soft and translucent, about 3 minutes. Stir in the garlic and cook for about 1 minute more. Add the bison, along with the poblano and jalapeño chiles, cumin, coriander, ground chiles, chili powder, the 1 teaspoon salt, and black pepper and cook until the meat is lightly browned, 10 to 15 minutes. Add the crushed tomatoes, beer, and tequila, bring to a simmer still over medium heat, and simmer uncovered for 25 to 30 minutes. Meanwhile, in a small heavy-bottomed skillet set over medium heat, stir together the fish fry seasoning or corn flour and butter and cook, stirring constantly, for about 5 minutes. Stir the butter mixture into the chili and cook for about 5 minutes, until it thickens slightly. Keep warm until ready to serve.
• TO MAKE THE PUFFY TACOS: Combine the masa mix, the 1 1/2 teaspoons salt, and the 2 1/4 cups warm water in a large bowl; mix with your hands until a smooth dough forms. Roll hunks of dough into balls about the size of ping-pong balls. If using a tortilla press, first line it with plastic-slit both sides (but not the bottom) of a quart-size plastic sandwich bag to create a large rectangle. Cover the bottom of the tortilla press with half of the plastic rectangle (seam toward the hinge of the press) and set a dough ball on top. Fold the other half of the rectangle over the dough and close the press with firm pressure. (The tortilla should be about 1/8 inch thick.) If you don't have a tortilla press, cut a plastic bag as above, lay a dough ball on one side of the cut plastic bag, cover it with the other, and use a heavy skillet to press out tortillas.
• Heat 2 inches of oil in a large, deep skillet or saucepan until it reaches 350°F on a deep-fat thermometer. Using kitchen tongs, set tortillas, 1 at a time, in the hot oil. Use a long-handled spatula to ladle hot oil over the top of the tortilla as it puffs up. (It should take about 10 seconds.) Once the tortilla has puffed, flip it over. With tongs, push it to the side of the pan and wedge it gently in place. At the same time, using the edge of a spatula to press lightly in the tortilla's center, make an indentation that will allow you to fold it into a taco shape. With tongs, remove the fried tortilla and set it on paper towels to drain and cool slightly. Repeat with the remaining tortillas. (If shaping the tortillas into tacos seems like too much hullabaloo, just leave them flat, cover them with toppings, and eat them that way.)
• TO ASSEMBLE AND SERVE THE PUFFY TACOS: As soon as the folded tacos are cool enough to handle, fill with a spoonful of bison chili and top with shredded lettuce, chopped tomatoes, guacamole, sour cream, and shredded cheese. Eat immediately with both hands. Forks and knives work, too, but it's not nearly as much fun or as messy. No matter what, make sure you've got plenty of napkins on hand.
• Puffy tacos are not just for meat eaters. Cook up a batch of refried black beans, without the bacon, of course (page 161), for vegetarians and fill the tacos with the bean mixture, topping with desired garnishes. Others can eat the beans as a side. Other side dish possibilities include Rosa's Mexican Rice (page 161).
• The chili can be made up to 2 days in advance and refrigerated, or frozen for up to 3 weeks. The masa dough can be made 24 hours in advance, rolled into balls, wrapped, and refrigerated. Shaping and frying the tortillas is best done at the last minute: when puffy tacos are stone cold and old, you probably won't want to eat them.
• Keep an eye on the oil's temperature as you fry the tortillas. If it gets too hot they'll burn and likely splatter enough to burn you, too. If the oil gets too cool, it produces soggy, greasy tacos. Periodically check the temperature with a deep-fat thermometer and adjust the heat as needed.

BISON TACOS

Steps:

• For the slaw: In a bowl, blend the vinegar and wasabi, and then add the cabbage and onions. Allow this mixture to marinate, or soak, for 30 minutes or up to 1 hour. This marinating will soften the cabbage and onions without cooking, thus preserving the nutrients of the vegetables. Once marinated, we will hold the slaw until building the tacos.
• For the dressing: Slice the avocado in half, remove the seed and scoop the "meat" of the avocado into a small mixing bowl. Next, with a spoon, mash the avocado until smooth. Add the sambal, tomato, cilantro and salt to taste. Mix well, then cover and hold until serving.
• For the bison: Warm the pulled meat with the stock in a saucepan over medium-high heat until warmed. Once warm, remove from the heat, discard any remaining liquid and keep the meat warm to build the tacos. Construction: Drain the cabbage from the marinade and add 1 tablespoon slaw to each tortilla. Then add the bison and finish with 1 tablespoon tomato avocado dressing.

GROUND BISON TACOS

Steps:

• Heat a heavy skillet over medium-high heat. Add ground bison, season with taco seasoning, and cook until bison is browned throughout and crumbly, about 5 minutes.
• Heat tortillas over a comal, or microwave for 30 seconds in a tortilla warming bag.
• Assemble tortillas by adding 2 tablespoons cooked ground bison, 2 tablespoons chopped salad kit, cilantro, diced tomatoes, and Oaxaca cheese onto each tortilla.
• Drizzle salad dressing from package on top of the assembled tacos. Enjoy!