BISON BURRITO

Bison Burrito image

Provided by Food Network

Time 1h30m

Yield 4 servings, plus additional seasoning

Number Of Ingredients 24

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Oil, for cooking the bison
1 pound ground bison
1/2 cup Bison Seasoning, recipe follows
4 burrito-size flour tortillas
2 cups shredded pepper jack cheese
3 cups cooked black beans
1 cup Caramelized Onions, recipe follows
2 cups Spicy Ranchero Sauce, recipe follows
Crumbled queso fresco and chopped fresh cilantro, for garnish
2 1/2 cups chili powder
3/4 cup ground cumin
1/2 cup garlic powder
1/2 cup onion powder
1/2 cup crushed red pepper
1/2 cup dried oregano
1/2 cup paprika
1/4 cup cayenne
Oil, for cooking
1 pound white onions, sliced 1/8 inch thick
One 1-liter bottle tomato juice
2 cups red salsa
1/4 cup dried arbol chile
Salt, as needed
Cumin, as needed

Steps:

Heat some oil in a skillet over medium heat. Add the bison and cook until browned and cooked through. Season with the Bison Seasoning. Set aside.
Heat the tortillas in a skillet until warmed through.
Build the burritos by layering them with the pepper jack cheese, bison, black beans and Caramelized Onions. Place the burritos seam-side down in the hot skillet to seal them; flip when browned on one side. Finish with the Spicy Ranchero Sauce. Add crumbled queso fresco and cilantro over the top if desired.
Combine the chili powder, cumin, garlic powder, onion powder, crushed red pepper, oregano, paprika and cayenne in a bowl.
Heat a saute pan over high heat. Add the oil and onions and cook, stirring, a few minutes. Reduce the heat to low and cook until the onions are dark brown and soft.
Combine the tomato juice, salsa, arbol chile and salt and cumin to taste in a pot. Bring to a boil, lower to a simmer and simmer for 1 hour. Blend with an immersion blender.