Prepare the Frybread: In a large bowl, combine all Frybread ingredients. Knead until a smooth dough forms. Let rest for 30 minutes.
Prepare the Bison Chili: Season the Chuck Bison with Salt and Pepper. In a Dutch oven, brown the Bison in batches over medium-high heat. Remove and set aside.
Add the Red Onion and Garlic to the Dutch oven and cook until softened, about 5 minutes.
Deglaze the pot with Dark Beer, scraping up any browned bits. Add the San Marzano Tomatoes, Black Beans, Ancho Chili Powder, Cumin, Smoked Paprika, Mexican Oregano, Salt, and Pepper. Return the Bison to the pot.
Bring to a simmer, cover, and cook for 2-3 hours, or until the Bison is very tender. Adjust seasoning as needed.
Heat Clarified Butter in a large skillet over medium heat. Divide the Frybread dough into 8 equal pieces. Roll each piece into a thin circle.
Fry each Frybread circle for 2-3 minutes per side, until golden brown and puffed up. Drain on paper towels.
Assemble the Tacos: Top each Frybread with Bison Chili and your desired Toppings.
Ingredients
4
3 cups375 gBread Flour
1 tbsp15 mLBaking Powder
1 tsp5 mLSea Salt
1 1/2 cups360 mLButtermilk
1/4 cup60 mLClarified Butter
1.5 lbs680 gChuck Bison-cut into 1-inch cubes
11Red Onion-diced
4 cloves20 mLGarlic-minced
1 (28 oz) can794 gSan Marzano Tomatoes-crushed
1 (15 oz) can425 gBlack Beans-drained and rinsed
2 tbsp30 mLAncho Chili Powder
1 tbsp15 mLCumin
1 tsp5 mLSmoked Paprika
1/2 tsp2.5 mLMexican Oregano
1/4 cup60 mLDark Beer
Salt and Freshly Ground Black PepperTo tasteTo taste
1/2 cup120 mLMicro Cilantro
1/2 cup120 mLQueso Fresco-crumbled
1/4 cup60 mLAvocado Crema
1/4 cup60 mLPickled Red Onions
Equipment
Large Bowl
Dutch Oven
Large Skillet
Paper Towels
Instructions
Prepare the Frybread: In a large bowl, combine all Frybread ingredients. Knead until a smooth dough forms. Let rest for 30 minutes.
Prepare the Bison Chili: Season the Chuck Bison with Salt and Pepper. In a Dutch oven, brown the Bison in batches over medium-high heat. Remove and set aside.
Add the Red Onion and Garlic to the Dutch oven and cook until softened, about 5 minutes.
Deglaze the pot with Dark Beer, scraping up any browned bits. Add the San Marzano Tomatoes, Black Beans, Ancho Chili Powder, Cumin, Smoked Paprika, Mexican Oregano, Salt, and Pepper. Return the Bison to the pot.
Bring to a simmer, cover, and cook for 2-3 hours, or until the Bison is very tender. Adjust seasoning as needed.
Heat Clarified Butter in a large skillet over medium heat. Divide the Frybread dough into 8 equal pieces. Roll each piece into a thin circle.
Fry each Frybread circle for 2-3 minutes per side, until golden brown and puffed up. Drain on paper towels.
Assemble the Tacos: Top each Frybread with Bison Chili and your desired Toppings.
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