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Bison Taco Boat

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


  • 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


  • 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


2cupscider vinegar

1cup white sugar

1 tbsp.salt to taste.

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