We just finished up our 2nd season at the Farmers Market at Scissortail Park in OKC and we are already missing being surrounded by all of the great farmers and fresh local produce as well as all of the wonderful people that have come through our booth throughout the season. For some it was the first time trying bison, for others it has become a staple in their home. We have always loved when recipes and pictures and stories of their bison experiences are shared with us and this recipe is one of those.
Adelaide and her husband routinely visited the market with the goal to make wonderful, tasty, unique and seasonal dishes. After months and months of drooling over their creations, we asked them to make a bison recipe unique to us! Happy Cooking!
Bison Tongue Tacos with Plum Salsa
Bison tongue may sound a bit intimidating and/or strange to cook with but it is one of the most flavorful meats you can have! While the process to prepare it may feel a bit odd, because it clearly looks like the organ it is, I cannot recommend enough that you try it. The flavor and consistency of tongue, when prepared correctly, is very similar to brisket. It is also a great reminder that all cuts of meat can have their place on the dinner table!
1 bison tongue
1 onion, sliced in half
1 carrot, left whole
2 bay leaves
1 tsp peppercorns
Salt to taste
4 ripe plums, chopped
Pint of cherry tomatoes, sliced
1 TBS of cilantro, chopped
1-2 jalapeños, diced
1/4 of white (or red) onion, diced
3 garlic cloves, minced
Drizzle of EVOO
Salt to taste
Tortillas for serving
1 cup of masa harina
3/4 cup of water
2 TBS extra virgin olive oil (evoo)
Tortilla press or rolling pin
For Bison Tongue:
For Plum Salsa:
Wash the tongue and place it in a large stockpot filled with water.
Heat water to a boil.
Once boiling, reduce heat and simmer water for 2 ½ hours.
Remove the tongue from the water and discard the contents of the pot.
Carefully peel the skin off of the tongue. If the skin peels off easily, it is an easy sign that the meat is tender.
Season all sides of the tongue with preferred grilling seasonings and start your grill.
Once the grill is ready, place the tongue on the grate and cook until the internal temperature reaches 160-190 degrees.
Using a butcher knife, slice up the tongue and then chop until it is in bite-sized pieces.
Mix plums, tomatoes, cilantro, jalapeños, onions, and garlic together.
Season with salt to taste.
Juice limes over salsa, drizzle evoo, and stir to combine.
Place chopped bison tongue on the tortilla and add plum salsa.
You can also add guacamole or sliced avocados. Enjoy!
Combine water and masa harina into a bowl and stir until it is mostly mixed. The dough will appear lumpy. Then, knead the dough using your hands until it comes together and feels smooth and supple (about 2 minutes).
Place the dough on a flat surface and, using a dough cutter or knife, cut it into ten even pieces. Once cut, roll into balls.
If using a tortilla press: take parchment paper and place it on top and bottom of the press. Place dough on the press and use the handle to flatten. Take the flattened dough off the press and place it on parchment paper with other flattened tortillas.
If using a rolling pin: carefully roll each ball until uniformly flat and thin. Place flattened tortillas on parchment paper with others.
Using either a pan or griddle, heat evoo on medium-high heat. Place raw tortilla dough on the hot surface and cook for 30 seconds per side, flipping three times. Once cooked, place them onto a plate and they are ready to eat!
Any type of fruit will work in this salsa recipe depending on what is in season, I've used mangoes, strawberries, or peaches and they are all delicious.
You are welcome to use purcased tortillas or make your own. No shame in either! However, if you want to add a new skill to your cooking library, please feel free to do so. They are far easier than I thought and amp up the taco.