Wild Idea’s Buffalo Liver is clean and rich, but it also is 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!
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 oz. pkg. Wild Idea Buffalo Liver
1 – onion, halved and sliced thin
1 – cup milk
1 – cup red chili sauce (recipe below)
6 to 8 – white corn tortillas
Organic Mexican shredded cheese blend
Vegetable pico de gallo
For side dishes, I accompanied the tacos with a cucumber salad and sliced cantaloupe.
GRANDKIDS LOVE IT!
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
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.