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Indigenous tacos is a super healthy alternative to the fry bread and commodity hamburger version of Indian tacos.
Photo by Eliesa Johnson
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“The Sioux Chef’s Indigenous Kitchen” by Sean Sherman with Beth Dooley is an introduction and education of indigenous culture and foods. Readers explore boldly seasoned foods that are healthy, flavorful, and easily made using indigenous fruits and vegetables, wild and foraged grains, game, and fish.
Cover courtesy University of Minnesota Press
Ingredients
- 2 to 3 pounds ground bison
- Generous pinch salt
- Generous pinch juniper
- 2 tablespoons sunflower oil
- 4 wild onions or 2 medium onions, chopped
- 1 tablespoon chopped sage leaves
- 1/2 cup Corn or Wild Rice Stock
- 1 to 2 tablespoons maple syrup to taste
- Corn Cakes
- Wojape
- Corn Nuts
- Chopped sorrel for garnish (optional)
Directions
- Season the bison with the salt and juniper.
- Heat the sunflower oil in a large Dutch oven over high heat and add the onions.
- Cook until softened and lightly browned, about 3 to 4 minutes.
- Add the bison and sage, and cook until browned, about 3 to 4 minutes, stirring occasionally to break up the meat.
- Add the stock, bring to a simmer, and cook until the liquid is reduced to a glaze, about 3 minutes. Season with the maple syrup.
- Serve over the corn cakes and drizzle with Wojape.
- Garnish with sorrel and top with corn nuts for a nice crunch.
- Chef’s Note: For vegetarian and vegan tacos, replace the bison with Cedar-Braised Beans.
