Recipe courtesy of John Long

Pulled BamBiTo under Saboogoo

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  • Total: 5 hr 45 min
  • Prep: 45 min
  • Cook: 5 hr
  • Yield: 4 to 6 servings
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1 pound buffalo flank steak, ground

1 pound maple-flavored sausage, removed from the casings

Olive oil

2 cups coarsely chopped onion, plus 2 cups chopped, plus 1 medium onion, chopped

1/4 cup minced garlic, plus 1/4 cup

2 pounds venison roast

Salt and freshly ground black pepper

2 tablespoons minced ginger

1 cup chopped celery

2 pounds mushrooms, chopped

3 large green peppers, coarsely chopped

2 to 4 jalapenos, seeded and finely chopped

1 small habanero pepper, seeded and finely chopped *(See Cook's Note)

1/2 cup finely chopped fresh cilantro

3 to 4 tablespoons chili powder

2 tablespoons ground cumin

4 tablespoons Dijon mustard

1/2 cup sugar

2 (4 1/2 ounce) cans green chiles

1/2 cup lime juice

1 (12-ounce) can tomato paste

1 (15-ounce) can tomato sauce

1 (12 ounce) bottle Mexican beer

2 packages flour tortillas

SaBooGoo, recipe follows

4 tablespoons chopped cilantro

1 (16-ounce) container sour cream


4 cups diced processed cheese spread

1 (10-ounce) can cream of chicken coup

1 to 2 teaspoons sour cream

2 teaspoons finely chopped green onions

1 (4-ounce) can diced green chiles, drained

1 cup salsa, store bought or home made

1/2 teaspoon ground cumin

1/8 teaspoon crushed red pepper flakes


  1. Prepare BamBiTo Filler:
  2. In a large skillet, brown the wild beasts (buffalo and sausage) in olive oil. Add 2 cups of the onions and 1/4 cup of the garlic, and cook over medium heat until meat is thoroughly cooked. Drain fat and set aside.
  3. In a separate pot, boil the venison in water with salt, pepper, medium onion, ginger, and celery until it is tender and flakes easily, about 2 hours. Remove cooked venison from pot and place on chopping block. With 2 forks, pull the meat apart.
  4. Put the meat, remaining onion and garlic, plus the mushrooms, green peppers, jalapenos, and habaneros into a large stock pot. Add cilantro, chili powder, cumin, Dijon mustard, salt, sugar, green chiles, salsa, lime juice, tomato paste, and tomato sauce. Add the beer to the stockpot and mix thoroughly. Bring to a boil. Once the stockpot reaches a boil, reduce heat ,and let the contents simmer for 2 to 3 hours.
  5. Spoon a heaping ladle of pulled BamBiTo into the center of a large tortilla. Fold the ends of the tortilla toward the center crossing one over the other. Lay the BamBiTo in the center of a plate seam side down. Ladle SaBooGoo over the top. Garnish with a dab of sour cream and cilantro.


  1. In a medium pot combine cheese, soup, and sour cream over medium heat. Stir constantly while the mixture combines. After the mixture combines, reduce heat to low and add the remaining ingredients. Stir until well combined. Do not over heat.

Cook’s Note

Be sure to wear rubber gloves when cleaning the habanero