RECIPE: Bison Fajitas

We get our ground beef and our stew meat from our CSA farm, but I'm not able to get steaks or roasts from our farm so we have started using bison.  When we serve a chateaubriand roast, or raclette, I always buy the whole tenderloin, remove the chateaubriand, and then use the ends for other things, primarily stroganoff and fajitas. It's much cheaper to do that.

In a restaurant, fajitas are usually made on a grill, which gives them a smoky flavor.  I don't want to mess with charcoal so I make them on the cooktop, and add chipotle pepper powder, which is made from smoked jalapeno.  This can be spicy, so adjust the amount to your tolerance. 

Bison Fajitas

serves 4

INGREDIENTS:

• 1 pound bison, cut from either end of the tenderloin, or inside skirt steak
  
• 2 large onions, halved and sliced 1/4" thick
• 1 poblano pepper, stem and seeds removed, sliced 1/4" thick
• 1 green bell pepper, stem and seeds removed, sliced 1/4" thick
• 1 red bell pepper, stem and seeds removed, sliced 1/4" thick
• 1 yellow bell pepper, stem and seeds removed, sliced 1/4" thick
• 1 hungarian banana pepper, stem and seeds removed, sliced 1/4" thick
• 1-2 jalapeno, serrano, cayenne or other hot pepper, depending on your heat tolerance, minced or thinly sliced
  
• 1/4 c. ghee, lard or tallow
• 2 t. ground cumin
• 1 t. ground coriander
• 1 t. garlic powder
• 1 t. paprika
• 1 t. chipotle powder (this can be hot, use less if your heat tolerance is low)
  
• 1 t. Mexican oregano (use marjoram if you don't have this)
  
• 1/2 t. himalayan pink salt 
• additional salt and pepper to taste
  
• For Serving:
• guacamole
• grated cheddar cheese
• sour cream
• chopped scallions
• cilantro
  

Note: We make fajitas often; so, when peppers are in season, I slice them and then freeze them to use until the next harvest:

Multicolored peppers ready to be vacuum sealed

INSTRUCTIONS:

You will be slicing the bison against the grain into thin strips.  This is easiest when the meat is partially frozen. 

Cut the bison into 2" wide batons and put them in the freezer for 30 minutes to facilitate slicing thin.

While you're waiting for the bison to firm up, slice the onions and peppers.

Mix the herbs, spices and 1/2 t. salt in a small bowl.

When the bison is firm, slice the batons against the grain into strips about 2" long, 1/2" wide, and 1/8" thick. It's important that the meat is sliced against the grain or it will be chewy.  Combine the bison strips with the spice mixture and massage the spices into the meat.  Set aside.

Melt 2T. fat in a large saute pan on high heat.  Add the onion and sear, stirring frequently,  until it's starting to caramelize.  The reason you want to use high heat is to sear the onion without cooking it through - it should be translucent but not mush.  Push the onions to the side of the pan.

Add the peppers and stir until they are caramelized, too.  Again, you don't want them to loose their crunch or their skin.  If the onions are in danger of burning, mix them into the peppers. 

Reduce the heat to low, season the vegetables with salt and pepper, and remove them to a bowl.  Cover and keep warm while you fry the meat.

Bring the heat up to medium-high and add the remaining 2T. fat to the pan.  Add the bison to the pan in a single layer and allow one side to sear.  Stir and barely cook the other side.  It should be medium or medium-rare.  

Add the vegetables back to the pan.  Stir briefly to reheat them.  By the time the vegetables are hot, the meat should be just cooked through.  Serve!

My husband eats these on tortillas, I prefer them 'neat', with guacamole, grated cheese, sour cream, cilantro and chopped scallions.

 

Bison fajitas with guacamole, grated cheddar, and cilantro lime sour cream.