Mexican style bison sandwiches

Mexican style bison sandwiches
  • 4 servings
  • 0:15 Preparation
  • 0:02 Cooking
  • 0:17 Total Time

Ingredients

Add all
  • sauce:

  • 1/2 cup
    (125 mL)

    plain firm yogurt

  • 2 tsp.
    (10 mL)

    ground black pepper

  • 2 tsp.
    (10 mL)

    honey

  • 1 Tbsp.
    (15 mL)

    fresh oregano, chopped

  • 1/2 tsp.

    Worcestershire sauce

  • Tabasco sauce to taste

  • sea salt to taste

  • Garnish

  • 1/4 cup
    (60 mL)

    olive oil

  • 1/4 cup
    (60 mL)

    red onion, sliced

  • 1/4 cup
    (60 mL)

    green pepper, sliced

  • 1/4 cup
    (60 mL)

    red pepper, sliced

  • 1

    avocado, sliced

  • 1

    mango, sliced

  • 3 X 7 oz
    (3 X 200 g)

    chinese fondue bison

  • 8

    soft tortillas

  • 1/4 cup
    (60 mL)

    monterey jack cheese, grated

  • spring lettuce mixture to taste

Preparation

Mix the yogurt with the pepper, honey and oregano. Season with Worcestershire, Tabasco and sea salt. Set aside.

Brown the onion in 45 mL of oil. Add the peppers and let cook over medium heat for 2 minutes. Fold in the avocado and mango, sauté quickly without overcooking. Set aside.

Cook the bison in the rest of the oil over high heat for 30 seconds each side.

To fill tortillas, brush the centre with the yogurt sauce. Place the bison on the centre of the tortillas. Cover with the mixture of fruits and vegetables. Sprinkle with cheese and top with a few leaves of lettuce. Roll the sandwiches and serve.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007