Instructions

Prepare a grill for high direct cooking.

Place the tomatoes, garlic and onion in a mixing bowl. Toss with oil to coat. Cook over high direct heat until charred and blistered. Remove from the grill, chop, and add to a large mixing bowl with the chipotles in adobo and tamarind puree. Blend with an immersion wand until smooth (or place all ingredients in a blender and blend until smooth). Marinate bison skirt for 24 hours in this wet rub.

Remove from the marinade. Over high direct heat, grill the skirt steak to medium rare, which takes only a few minutes per side. Let rest to medium, slice into thin strips across the grain and serve with the salsa, onions, cilantro, limes and tortillas, and big bowl of borracho beans.

Peanut Salsa

Ingredients

• 1/2 cup canola oil
• 2 tablespoons sesame seeds
• 10 dried arbol chiles, stemmed
• 1 dried guajillo chile, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 6 cloves garlic, smashed
• 1 onion, chopped
• 1 teaspoon dried oregano
• 1 tablespoon apple cider vinegar
• 1/2 cup toasted peanuts
• 1/2 cup water

Instructions

Heat oil in a cast iron skillet over medium heat. Add the sesame seeds, the chiles, garlic, and onion, and cook, stirring, until onions are soft and sesame seeds are lightly browned, about 8 minutes. Add the oregano and stir, cook for another minute. Remove from the heat, and pour into a large mixing bowl to cool. Once cooled, add the vinegar and toasted peanuts, and pulse using an immersion wand or food processor. Slowly add about ½ cup water, and puree until just combined but not smooth. Set aside to serve with the tacos.

Charred Onions

Ingredients

• 4 white onions

Instructions

Throw several medium white onions, whole and skin on, into the coals of a medium hot coal bed. Let roast for about 20 minutes, turning midway through. The outside will blacken and char. Remove and let rest for 10 minutes, remove outer most layer of char and any burnt sections. Slice, using the roasted petals in the tacos.