Recipes

Grass Fed Meat Crispy Tacos with Roasted Poblano Sour Cream Sauce

For the Meat Filling

1 Pound Ground Grass Fed Bison, Pork, Beef or Lamb

2 Tb Taco Spice Mix (recipe follows)

1 tsp. Kosher Salt

Crispy Taco Shells and Chopped Lettuce for serving

Poblano Sour Cream Sauce (recipe follows)

Select a wide sauté pan to allow for plenty of surface area to spread out the meat. Heat the pan over medium high heat and add 2 tablespoons of grapeseed oil to coat the pan. Spread the meat out in a single layer of even thickness. Sprinkle the Taco Spice Mix and kosher salt on the topside of the meat to evenly coat. Allow the meat to sauté without moving it for at least 2 minutes. When the meat is browned nicely on the side in contact with the pan then use a spatula to break the meat up into small pieces. Sauté just until the meat is cooked through then remove from the pan right away to keep it moist.  Fill the crispy shells with the cooked meat and top with some of the lettuce & poblano sour cream sauce.

Taco Spice Mix

Recipe makes about ; store in an air tight container any unused mix for future Taco dinners

1 Tb. Ground Cumin

1 Tb. Dried Oregano

1 tsp. Dried Ground Chile such as Ancho or Chipotle

1 Tb. Granulated Garlic

1 Tb. Granulated Onion

Stir all ingredients together to evenly mix the spices.

 

Roasted Poblano & Cilantro Sour Cream

Recipe makes about 1 ½ cusp of sauce for 8 to 12 tacos

2 Poblano Chiles

½ tsp. Grapeseed Oil

1 cup Sour Cream

Zest and Juice of 1 Lime

2 Scallions, finely chopped

¼ cup Cilantro Leaves, chopped

Coat the peppers with the ½ teaspoon oil. Roast the peppers on the grill or under the oven broiler until lightly charred evenly around the exterior. Move the peppers to a bowl and cover with plastic wrap; let cool for 10 minuets. Peel the charred skin off the peppers and discard. Working over a bowl to catch any juices, remove the stem and seeds from the pepper and discard. Finely chop the cleaned pepper and return to the bowl with the accumulated juice. Stir in the remaining ingredients and season with sea salt.

Sauce can be made ahead of time and kept in the refrigerator for up to 7 days.

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