Shredded Bison Taco with Peach and Jalapeño Salsa
Tender, shredded bison chunks topped with charred corn, juicy peaches, red onions and jalapeno, served on a corn tortilla with a drizzle of sour cream or crema.
Total Time: 4-5 hours
Servings: 10Ingredients
3 lbs bison shoulder (or preferred roast)
2 Tbsp sumac
1 Tbsp Kosher salt
½ Tbsp black pepper, fine ground
4 each corn cobbs
2 cups DOLE® Chef-Ready Cuts Diced Peaches
1 cup red onion, small dice
¼ cup jalapeño, seeded and minced
1 tsp salt
1 tsp pepper
½ cup mint, roughly torn
30 each corn tortillas
20 oz sour cream or crema
Directions
- Preheat oven to 300 degrees F.
- Season bison with sumac, salt, and pepper. Place in oven safe pan and roast for 3-4 hours or until tender.
- Allow to cool for 45 minutes and pull apart with fork or by hand.
- On a grill, over medium high heat, char corn until golden brown. Slice kernels from cobb.
- Place corn in a bowl with peaches, red onions, jalapeño, salt, pepper and mint.
- Warm tortillas for 15 seconds on the grill and set aside.
- To serve, place 3 corn tortillas on a plate. Top each with pulled bison, peach salsa and drizzle with sour cream or crema.
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