Tatanka-style Bison Tacos with Fiery Garlic Sauce<\/p>\n
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2 tablespoons canola oil<\/p>\n
1 pound ground bison meat<\/p>\n
1\/2 teaspoon freshly ground black pepper<\/p>\n
1\/2 teaspoon granulated garlic<\/p>\n
Kosher salt<\/p>\n
16 (6-inch) corn tortillas<\/p>\n
8 ounces cheddar cheese, shredded (2 cups)<\/p>\n
1 small white onion, finely diced<\/p>\n
2 medium tomatoes, chopped<\/p>\n
2 cups shredded romaine lettuce<\/p>\n
Fiery Garlic Sauce (recipe follows)<\/p>\n
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Heat a large skillet over medium heat. When hot, add 1 tablespoon of the oil, then crumble the meat into the pan. Add the pepper, garlic, and salt to taste. Cook, stirring occasionally and breaking up the meat with a wooden spoon, until cooked through, about 10 minutes. Meanwhile, heat another large skillet over medium-high heat. Brush the skillet with some of the remaining oil, then add two corn tortillas, topping one with 3 tablespoons of the cheese and the other with just 1 tablespoon of cheese. Cook until the cheese is melted, 1 to 2 minutes. Transfer the cheesiest tortilla to a plate, then top with the second tortilla, some of the meat, and some of the onion, tomatoes, lettuce, and garlic sauce. Repeat with the remaining tortillas, serving them piping hot.<\/p>\n
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Fiery Garlic Sauce<\/p>\n
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8 large garlic cloves, peeled and smashed<\/p>\n
3 tablespoons apple cider vinegar<\/p>\n
2 tablespoons Asian chile-garlic sauce (sriracha)<\/p>\n
2 teaspoons chunky Thai-style chile sauce<\/p>\n
1 1\/2 teaspoons sugar<\/p>\n
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Blend the garlic, vinegar, and chili-garlic sauce in a blender or food processor until smooth. Add the chili sauce and sugar, blend briefly, and transfer to a serving bowl. Store any leftover sauce in an airtight container in the refrigerator for up to 1 month<\/p>\n","protected":false},"excerpt":{"rendered":"
Tatanka-style Bison Tacos with Fiery Garlic Sauce 2 tablespoons canola oil 1 pound ground bison meat 1\/2 teaspoon freshly ground black pepper 1\/2 teaspoon granulated garlic Kosher salt 16 (6-inch) corn tortillas 8 ounces cheddar cheese, shredded (2 cups) 1 small white onion, finely diced 2 medium tomatoes, chopped 2 cups shredded romaine lettuce Fiery Garlic Sauce (recipe follows) Heat a large skillet over medium heat. When hot, add 1 tablespoon of the oil, then crumble the meat…<\/p>\n