If you’re looking for “taco flavored” taco meat, this ain’t it. The seasonings in this recipe (onion, garlic and cumin) are simple and understated. I like this approach to seasoning because it lets the mellow flavor of the bison — plus all your fixins’ — shine through. If you want to heat things up a bit, add a pinch of cayenne or hot smoked paprika.
Ground Bison Taco Meat
- Prep Time
- Cook Time
- Difficulty Level Easy
- 1 lb. ground bison
- 1/4 white onion
- 1-2 cloves garlic
- 1/4 teaspoon ground cumin (or more to taste)
- 1/2 - 1 teaspoon salt (or more to taste)
- Begin browning the meat in a large saucepan over medium heat. Stir occasionally to break up the meat.
- While meat is cooking, grind the onion and garlic using a molcajete (or a blender or food processor, or just mince finely them with a knife). A molcajete is the Mexican version of a mortar and pestle.
- Grind the onion and garlic until it is a soft mush. Add that mixture, the cumin and the salt to the pan with the meat, and stir to combine.
- Finish browning the meat, stirring occasionally. Taste; adjust cumin or salt if needed. Remove pan from heat.
- Serve seasoned meat in tacos or on top of chalupas or nachos.
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