Bison Birria Tacos Recipe

Cooking Directions

1. 1

   Prepare the Chiles

   Remove the stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet over medium heat for 2-3 minutes until fragrant. Soak them in hot water for 15 minutes until softened.

2. 2

   Make the Marinade

   In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, and a pinch of salt. Blend until smooth. Add a bit of the soaking water if needed to achieve a sauce-like consistency.

3. 3

   Prepare the Bison

   In a large bowl, coat the bison chuck roast with the marinade. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

4. 4

   Cook the Bison

   In a large pot, add the marinated bison, bay leaves, and beef broth. Bring to a boil, then reduce heat and simmer for about 2-3 hours, until the meat is tender. Shred the bison with two forks.

5. 5

   Prepare the Tacos

   Warm the corn tortillas in a skillet. Fill each tortilla with shredded bison, and top with fresh cilantro and diced radishes. Squeeze lime juice over the tacos before serving.