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Bison Bannock Tacos with Saskatoon Berry Salsa
Prep: 25 minutes
Cook: 20 minutes
Servings: 4
A Culinary Crossroads: The Bannock Taco
Forget traditional corn or flour tortillas. This recipe reimagines the taco by using a Canadian classic: bannock. The soft, slightly chewy texture of fried bannock pairs wonderfully with seasoned ground bison, creating a hearty and unique base. The star of the show, however, is the Saskatoon berry salsa, which adds a burst of wild, fruity flavour, balancing the richness of the meat.
Materials
- For the Bannock: 3 cups all-purpose flour, 2 tbsp baking powder, 1/2 tsp salt, 1/2 cup cold butter (cubed), 1 1/2 cups water or milk, 1/4 cup vegetable oil for frying
- For the Bison Filling: 1 lb ground bison, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup beef broth
- For the Saskatoon Berry Salsa: 1 cup fresh or frozen Saskatoon berries, 1/2 red onion (finely diced), 1 jalapeño (minced), 1/4 cup chopped fresh cilantro, Juice of 1 lime, 1 tsp honey (optional), Salt to taste
- For Garnish: Sour cream or crème fraîche, fresh cilantro
Preparation
- Prepare the Salsa: In a medium bowl, gently combine the Saskatoon berries, diced red onion, minced jalapeño, and chopped cilantro. Squeeze the lime juice over the mixture, add honey if desired, and season with salt. Stir gently and set aside to let the flavours meld.
- Prepare the Bannock Dough: In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually stir in the water or milk to form a soft, shaggy dough. Do not overmix.
- Shape the Bannock: On a lightly floured surface, gently knead the dough a few times until it comes together. Divide into 8 equal portions and roll each into a 6-inch circle, about 1/4 inch thick.
Cooking
- Cook the Bison: In a large skillet over medium-high heat, cook the ground bison until browned. Drain any excess fat. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Add the beef broth, bring to a simmer, and cook until the liquid has reduced, about 5-7 minutes.
- Fry the Bannock: In another large skillet, heat the vegetable oil over medium heat. Fry one bannock circle at a time for 2-3 minutes per side, until golden brown and puffed. Immediately after flipping, use tongs to gently fold it in half to create a taco shape. Hold for a few seconds, then let it finish cooking. Drain on paper towels.
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