Ingredients

1 Buffalo flank steak

4 limes

Taco Fixin’s:

3 cups chipped lettuce

4 cups of shredded Monterey Jack cheese

1 cup of diced tomatoes

2 avocados

Bell peppers of your choice

Marinade

Juice of three limes

2 tsp salt

1 tsp pepper

1 ½ cups of chopped cilantro

2 Tbs chopped onion

Pico De Gallo

(Put the following in a food processor/blender and pulse-chop for chunky)

Juice of one lime

2 tsp salt

1 tsp pepper

½ cup of cilantro

½ onion

3 medium tomatoes

2 jalapeno peppers

Preparation

Place buffalo steak on a medium grill (spray grill with non-stick spray first) for 4-6 minutes per side, turning only once.

Let steak rest for a few minutes before carving into thin strips.

Use lettuce, tomato, and shredded cheese. Slice limes into wedges and squeeze the juice on your tacos, top them off with pico de gallo and dig in!

You can serve with chips, beans, and/or Spanish rice.

Dutch Oven Buffalo Roast

​What you will need:

• 1 3-lb. buffalo rump or chuck roast
• 4 medium potatoes
• 2 medium onions
• 3 large carrots
• 1 bunch celery
• salt
• pepper
• granulated garlic
• olive oil
• ~10-12 cups broth or water

Cooking:

•  Before you start cooking make sure the coals are nice and hot for your dutch oven.
• Cut up your veggies and potatoes, put them aside while you prepare your roast.
• Sear the pot roast on all sides, turning it every 1-3 minutes to avoid burning. Leave the lid on whenever possible. When the roast is browned on all sides, add your vegetables and potatoes. Mix all together then cover roast with broth or water.
• Cover the dutch oven with the lid, and pile coals on top.
• Cook the roast for 4-6 hours, replenishing coals below and above the dutch oven every 30-45 minutes. 
• When the roast is done, serve with the surrounding vegetables and potatoes!