• 5lbs.Bison Skirt Steak
• 150gdried Poblano Peppers
• 100gAchiote Paste
• 1TBSP.Ground black pepper
• 3 clovesfresh garlic, puree
• 350mlvegetable oil

Method:

• Place the dried poblano peppers on a medium high BBQ/Grill and grill them until they are soft.Ensure you turn them over to get each side soft.Approximately 8-10 minutes
• Place the peppers in warm water and let sit to rehydrate 30-60 minutes
• After the peppers are plum, remove all stems and seeds and place into a food processor.
• Add the vegetable oil, garlic, black pepper, achiote paste
• Pulse contents until very fine
• Place the marinade on the skirt steak, ensure even coverage on all sides and marinate for 3 days

Assembly:

• On a high heat BBQ/Grill sear the Bison Skirt steak on both sides.Ensure you season with salt and ground black pepper while grilling, the same as you would a steak on the grill
• Remove from the grill and slice thin - strips 3mm - 5mm thick
• Place into a “boat” vessel of choice or will work on a white corn 4 inch tortilla
• Finish with finely diced silver skin onion, roughly chopped cilantro leaves , pickled red onion and Lime cream

Lime Cream

500ml Sour cream

3ea.juice and zest of limes

1 TBSP. salt

• mix together and let sit 8-24 hours to thicken
• Bring water, vinegar, sugar, salt, cinnamon, toasted cumin to a boil and pour over finely sliced red onions
• Let stand 4-8 hoursand serve

Pickled Red Onion

1 ea.Large red onion - approximately 500 g

½pc.Cinnamon stick

1 tbsp.toasted cumin seeds

3cupswater

2cupscider vinegar

1cup white sugar

1 tbsp.salt to taste.