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2 Lbs. bison clod roast
8 Cups natural spring water
3 Tbs. NutraKik ®
1 Tbs. salt
1 red onion, thinly sliced
12 Tortillas
½ Tbs. cumin
½ Clove elephant garlic
½ Cup Safflower oil (used to fry corn tortillas)

In a pressure cooker, combine the meat water, cumin and salt. Cook on low to medium heat for approximately 30 minutes. Set pressure cooker aside and let cool. In a saucepan add 3 tablespoons of safflower oil and sauté the onions until caramelized. Manually shred meat and place in the saucepan with onions. Add ½ cup broth from pressure cooker and NutraKik 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 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.