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.

Bison Liver Tacos

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


  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.

Kerry on May 01, 2020
In my quest to eat nose-to-tail, bison liver really helps. It is much more mild than beef--so good that I have to fight grandkids for a bite (they are 10,8 and 3)! Highly recommend along with the liver/ground bison mix (that I happen to be eating right now).

Red Chili Sauce


  • 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


    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!


      • 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


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

      Photo Credit: Jill O'Brien

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      • Elisa. Thank you for catching my mistake. Recipe has been adjusted. :)

      • The milk isn’t mentioned. Is that for a pre-soak, before the marinade?

      • My Father was a big fan of liver & onions, I bet he would have liked it served up this way. I’ll have to give it a try in his honor.


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