Bison Liver Tacos

Wild Idea’s Buffalo Liver is clean and rich, but it's also able to absorb the flavor of a marinade. I added a bit of adobo to my red chili sauce for a little smokiness and then offset/complemented that with a vegetable pico de gallo. It’s sooooo good!

Note: For a super quick short cut, you could substitute purchased red chili sauce and pico de gallo.

Taco Ingredients (6 to 8 tacos, 3 to 4 servings):

• 1 – 8 ounce package Wild Idea Buffalo Liver, sliced into strips 
• 1 – cup milk
• 1– cup red chili sauce (recipe below)
• 1 – onion, halved and sliced thin
• olive oil
• butter
• 6 to 8 – white corn tortillas
• organic Mexican shredded cheese blend
• goat cheese
• vegetable pico de gallo

Preparation:

1. Soak the liver in the milk for 4 to 24 hours. Remove and place on paper towels to remove excess moisture.
2. Place the sliced liver in a bowl with the red chili sauce and let it marinade for 6 to 24 hours.
3. Remove the liver from the red chili sauce and place on a paper towel to absorb any liquid.
4. In a skillet over medium high heat add about 2 tablespoons of olive oil, a tablespoon of butter and the sliced onion. Season with salt & pepper and sauté until tender and slightly caramelized.
5. Add the sliced liver and sauté until the liver is lightly browned, about 2 to 3 minutes.
6. Remove the pan from the heat.
7. On a flat top griddle or in a pan, drizzle a little olive oil and heat. Lightly brown the tortillas and turn. Top with grated cheese while the bottom side is browning. Remove from the griddle/pan.
8. Top the tortillas with the liver and onions, pico de gallo and crumbled goat cheese.

For side dishes, I accompanied the tacos with a cucumber salad and sliced cantaloupe.

Red Chili Sauce

Ingredients:

• 3  - dried Ancho chilies
• 3 - dried guajillo or Anaheim chilies
• 3 - cloves garlic
• ¼ - onion, chopped
• 2 - cups boiling water
• 1 - tablespoons olive oil
• 2 - tablespoons cider vinegar
• 1 - tablespoon Jill’s Mexican Seasonings or Mexican seasonings
• 1 - teaspoon sugar

Preparation:

1. Remove stems and seeds from the dried chilies.
2. Boil 2 cups of water and place the dried chilies, garlic cloves and onion in the pot, cover and remove the pot from the heat, allowing the chilies to soften for 1 hour.
3. Return the pot to the stove over high heat, heating until small bubbles break the surface.
4. Pour the liquid and the vegetables into a blender and add the remaining ingredients. Puree until smooth, adding more hot water if needed.
5. Strain the red chili sauce through a strainer to remove any chili skins.
6. Season to taste. Serve warm or room temp.

Vegetable Pico de Gallo 
So good, you just need a spoon!

Ingredients:

• 1- cup finely diced cherry tomatoes, *optional - seeds removed
• ½ - cup finely diced onion, white, red or green onions
• ½ - cup finely chopped cilantro
• 1 – small jalapeno pepper, finely diced
• ½ - cup finely diced, red cabbage
• ½ - cup finely diced, carrots
• 1 - tablespoon sugar
• ¼ - teaspoon cardamom
• ½ - teaspoon each: coriander, cumin, salt & pepper
• 2 – limes, juiced + *optional: pinch of cayenne

Preparations:

Toss all ingredients together. Season with salt and black pepper to taste.

Photo Credit: Jill O'Brien

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