Perfect Bison Carne Asada Tacos

Posted by Dave Allee on

I think we can all agree that everything tastes better in a warm tortilla, which is why we are PUMPED about the pre-marinated Bison Carne Asada from Wild Idea Buffalo.

I'm not going to tell you how to dress up your tacos, because it's likely that you have your favorite preparation. In our house, it's guacamole and a cilantro jalapeño dressing that my wife has mastered.

I will, however, offer these two pieces of advice...

1. Buy better tortillas.

2. Cook your carne asada hot & fast.

Thaw your Bison Carne Asada for 24 hours in the refrigerator, and then you actually want to pull it out of the fridge for about an hour before you throw it directly on the grill. You may want to soak up the excess liquid with paper towels before grilling.

When it's time to grill, be sure to give your grill plenty of time to heat up. The best outcome is for the meat to be caramelized and flame-kissed on the outside, and medium-rare on the inside.  You don't want to cook your carne to a grey color, you're looking for contrast.  

Keep in mind, we aren't talking about a thick cut of meat here.  A minute or two on each side—at high temps—should be plenty.  

Let your Bison Carne Asada rest for a few minutes on the cutting board before cutting against the grain, to ensure the more tender finish.

Lastly, assemble your tacos into warm tortillas and enjoy!

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