Make these Pulled Bison Tacos with Chipotle Aioli during the week when you are on the go. A easy recipe that will make many delicious meals for yourself or your family!
|Heat a pan on medium. Place taco on hot pan for approximately 3 seconds per side. Layer shredded cabbage, pulled bison and diced tomatoes. Top with chipotle aioli, cilantro and CRMR Kitchen Tomatillo Salsa. Tip: Place the pulled bison in the crock pot in the morning or make the day ahead.|
||Place roast in crockpot and season with olive oil, salt and pepper, rubbing into meat. Add warmed apple cider. Set on low and cook for 10-12 hours. Roast is finished cooking when meat is tender. Remove from heat and let roast rest at room temperature, covered for 1 hour, or until you are able to handle. Reserve pan juices in crockpot. Shred the bison with two forks. Return meat to pan juices. Add 1 cup of CRMR Whiskey BBQ Sauce and mix.|
||Put egg yolks in food processor. Add half of oil slowly. Add the rest of the ingredients and mix well. Add the rest of the oil. Yields 500 mL of chipotle mayo.|
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