BISON TONGUE MINI TACOS WITH MANGO SALSA
1 Force of Nature Bison Tongue ⎮ 8 black peppercorns ⎮ 1 bay leaf ⎮ 6 garlic cloves ⎮ 1/2 onion ⎮ cassava flour tortillas ⎮ 1 tbsp avocado oil ⎮ 1 avocado ⎮ salsa verde (either store bought or handmade - recipe below) ⎮ pico de gallo ⎮ 1 mango ⎮ cilantro (garnish)
FOR THE BISON TONGUE
Boil tongue for 3 hours with bay leaf, black peppercorns, garlic cloves and onion. remove from water. Remove white membrane, slice and sear in salsa verde mixture and 1 tbsp avocado oil until desired browning occurs. Remove from heat and chop the slices into smaller pieces. Stuff mini shells with bison, top with the two salsas, garnish with cilantro and enjoy!
FOR THE TORTILLAS
Cut Cassava Flour Tortillas into rounds with cutter (you will get 5 rounds per tortilla).
Fry - Fryer at 350 degrees and fry into mini taco shells for 2 minutes or until crispy
or Bake - Preheat oven to 375. Brush tortillas with avocado oil, butter, ghee or other preferred oil. Turn a 12 count muffin tin upside down and place tortilla rounds in between the cups to form mini taco shells (should fit 17 shells per tin). Bake for 5 to 8 minutes or until crispy (check often to ensure they don't burn). Remove from oven and allow them to cool.
FOR THE SALSAS:
Mango Salsa
Drain access liquid out of the pico de gallo and combine with diced mango. Add salt to taste.
Salsa Verde
Puree 1 Avocado with 1 cup Salsa Verde.
*Recipe adapted from Feast and Merriment - Ashley Odom
