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  • 2 lbs. bison clod roast
  • 8 cups natural spring water
  • ½ tbsp. cumin
  • 1 tbsp. salt
  • 1-2 garlic cloves, chopped
  • 4 tbsp. NutraKik® Original
  • 1 red onion, thinly sliced
  • 12 tortillas
  • ½ cup vegetable oil (used to fry corn tortillas)

In a pressure cooker, combine the meat, water, cumin, garlic, salt and 2 tbsp. of NutraKik® Original. Cook on low to medium heat for approximately 30 minutes. Set pressure cooker aside and let cool.

In a medium saucepan add 3 tablespoons of vegetable oil and sauté the onions until caramelized. Open pressure cooker and manually shred meat and place in the saucepan with onions. Add ½ cup of the broth from the pressure cooker with last 2 tbsp. of  NutraKik® Original and let simmer on low heat for 10 minutes. When finished set aside and let cool.

Prepare the tortillas by warming them preferably on an cast iron skillet. When soft and manageable, add shredded meat and roll the tortilla in a wrap like fashion, then fry to a golden crisp. To garnish, add salsa, guacamole and sour cream to taste. Serve and enjoy!


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