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April 24, 2020


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Ground ›   Sausages ›  


Tacos "Buffalo Style"

There are many ways to put a taco together and I have tried to stay mostly authentically true. I like a little grease on the outside and a nice balance of simple ingredients on the inside.  So good!

Buffalo Tacos

Ingredients: (makes 8 to 12 tacos based on tortilla size)

1 - 1 pound Wild Idea Buffalo Chorizo Sausage
1 - tablespoon olive oil
¼ - cup water
1 - 1 pound Ground Buffalo
1 - tablespoon olive oil
½ - package Jill’s Mexican Seasonings
¼ cup water

Accompaniment Ingredients: (as desired)

White corn or flour tortillas 
Olive oil
4 - ounces asadero or other cheese, crumbled/shredded

Pico de gallo
Fresh lime
Other toppings of your choice 


  • In a skillet over medium high heat, heat olive oil and crumble in Chorizo or Ground Buffalo and seasoning. Push around the skillet breaking up the meat as it cooks in smallish pieces but not to where it is beady.
  • Once browned add water and reduce the heat to low.
  • In another skillet or on a flat top griddle over medium heat, swirl on a little oil.
  • Place tortillas on griddle and leave just until the tortillas starts to puff up a bit. Flip the tortillas adding another drizzle of oil to the pan and top the warm side with a sprinkle of the crumbled cheese. Leave for about 45 seconds. Outside of tortilla will have light brown spots but will still be bendable.
  • Remove and place in a tortilla holder forming a U shape (or you can make your own using foil).
  • Divide the meat between your tortillas and top with pico de gallo
  • Serve with fresh lime wedges and whatever else makes you happy.

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