Bison Fajitas
Ingredients
for 4 people
• 600 g bison rump
• 8 corn tortillas
• Salt
• Pepper
• some Worcestershire sauce
• 400 g peppers,
colorfully mixed
• 200 g onions
• 200 g courgette
• 4 cloves of garlic
• 1 cup sour cream
• Salt
• Pepper
• some paprika powder
preparation
Cut the meat into thin slices. Cut the peppers lengthways into strips. Halve the zucchini lengthways and then cut into slices. Cut the onions into half rings and the garlic into thin slices.
Grill the meat and vegetables briefly but sharply on the hot plancha or grill plate and season with salt and pepper, then add Worcestershire sauce to taste. Meanwhile, heat the tortillas and season the sour cream with salt, pepper and paprika powder. Spread the meat and vegetable mixture on the tortillas and wrap them in them. Serve with the sour cream.
FIRE&FOOD Issue 3-2017
