Recipe courtesy of The Fold: Botanas & Bar
Bison Burrito
- Level: Easy
- Yield: 4 servings, plus additional seasoning
- Total: 1 hr 30 min
- Active: 25 min
Ingredients
Oil, for cooking the bison
1 pound ground bison
1/2 cup Bison Seasoning, recipe follows
4 burrito-size flour tortillas
2 cups shredded pepper jack cheese
3 cups cooked black beans
1 cup Caramelized Onions, recipe follows
2 cups Spicy Ranchero Sauce, recipe follows
Crumbled queso fresco and chopped fresh cilantro, for garnish
Bison Seasoning:
2 1/2 cups chili powder
3/4 cup ground cumin
1/2 cup garlic powder
1/2 cup onion powder
1/2 cup crushed red pepper
1/2 cup dried oregano
1/2 cup paprika
1/4 cup cayenne
Caramelized Onions:
Oil, for cooking
1 pound white onions, sliced 1/8 inch thick
Spicy Ranchero Sauce:
One 1-liter bottle tomato juice
2 cups red salsa
1/4 cup dried arbol chile
Salt, as needed
Cumin, as needed
Directions
- Heat some oil in a skillet over medium heat. Add the bison and cook until browned and cooked through. Season with the Bison Seasoning. Set aside.
- Heat the tortillas in a skillet until warmed through.
- Build the burritos by layering them with the pepper jack cheese, bison, black beans and Caramelized Onions. Place the burritos seam-side down in the hot skillet to seal them; flip when browned on one side. Finish with the Spicy Ranchero Sauce. Add crumbled queso fresco and cilantro over the top if desired.
Bison Seasoning:
- Combine the chili powder, cumin, garlic powder, onion powder, crushed red pepper, oregano, paprika and cayenne in a bowl.
Caramelized Onions:
- Heat a saute pan over high heat. Add the oil and onions and cook, stirring, a few minutes. Reduce the heat to low and cook until the onions are dark brown and soft.
Spicy Ranchero Sauce:
- Combine the tomato juice, salsa, arbol chile and salt and cumin to taste in a pot. Bring to a boil, lower to a simmer and simmer for 1 hour. Blend with an immersion blender.