🍽️ FittestMe.aiFoodsNutrients

Shredded Bison Tacos Recipe

Mexican · Main course · 135 min total

Tender, slow-cooked bison shreds with smoky chipotle and warm spices, piled into warm tortillas with fresh toppings. A leaner, richer twist on classic tacos.

Ingredients

• 2 lbs bison chuck roast, cut into 2-inch chunks
• 1 tbsp vegetable oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 chipotle pepper in adobo, minced, plus 1 tbsp adobo sauce
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 cup low-sodium beef broth
• 1 tbsp apple cider vinegar
• 1 bay leaf
• Salt and pepper to taste
• 12 small corn or flour tortillas, warmed
• Toppings: diced onion, chopped cilantro, lime wedges, crumbled queso fresco, salsa

Instructions

1. Season bison chunks generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, sear bison on all sides until browned, about 3-4 minutes per batch. Transfer to a plate.
2. Reduce heat to medium. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic, chipotle pepper, adobo sauce, cumin, paprika, and oregano; cook 1 minute until fragrant.
3. Return bison to pot. Add beef broth, apple cider vinegar, and bay leaf. Bring to a simmer, then cover and transfer to a 325°F oven. Cook until bison is fork-tender, about 1.5 to 2 hours.
4. Remove from oven. Discard bay leaf. Using two forks, shred bison directly in the pot. Taste and adjust seasoning with salt and pepper. If too dry, add a splash of broth or water.
5. Serve shredded bison in warm tortillas with desired toppings.

Tips

• Bison is very lean; avoid overcooking to prevent dryness. The braising liquid keeps it moist.
• Leftover shredded bison keeps refrigerated for up to 4 days or frozen for 3 months.
• For extra flavor, add a squeeze of lime juice and fresh cilantro to the shredded meat before serving.

More about Shredded Bison Tacos →

AI estimate may be inaccurate · Terms