Wild Idea Buffalo Recipe of the Week – BISON LIVER TACOS

August 12, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | 1 Comment
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This week’s Wild Idea Buffalo Recipe of the Week is – BISON LIVER TACOS. Now this is a different Taco! These are made using Wild Idea Buffalo Liver, Onion, Milk, Red Chili Sauce, Olive Oil, Butter, White Corn Tortillas, Organic Mexican Shredded Cheese Blend, Goat Cheese, and Vegetable Pico De Gallo. Bring on the Tacos! You can find this recipe and purchase the Wild Idea Buffalo Liver along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Wild Idea’s Buffalo Liver is clean and rich, but it also is able to absorb the flavor of a marinade. I added a bit of adobo to my red chili sauce for a little smokiness and then offset/complemented that with a vegetable pico de gallo. It’s sooooo good!
For a super quick short cut, you could substitute purchased red chili sauce and pico de gallo.

Taco Ingredients: (6 to 8 tacos, 3 to 4 servings)


1 – 8 oz. pkg. Wild Idea Buffalo Liver
1 – onion, halved and sliced thin
1 – cup milk
1 – cup red chili sauce (recipe below)
Olive oil
6 to 8 – white corn tortillas
Organic Mexican shredded cheese blend
Goat cheese
Vegetable pico de gallo


1 – Rinse the liver under cold water and place it in a bowl with the milk, cover and let it soak in the refrigerator for 6 to 24 hours.
2 – Remove the liver from the milk, rinse again under cold water and pat dry. Cut the liver pieces into smaller julienne pieces.
3 – Place the sliced liver in a bowl with the red chili sauce and let it marinade for 6 to 24 hours.
4 – Remove the liver from the red chili sauce and place on a paper towel to absorb any liquid.
5 – In a skillet over medium high heat add about 2 tablespoons of olive oil, a tablespoon of butter and the sliced onion. Season with salt and pepper and sauté until tender and slightly caramelized.
6 – Add the sliced liver and sauté until the liver is lightly browned, about 2 to 3 minutes.
Remove the pan from the heat.
7 – On a flat top griddle or in a pan, drizzle a little olive oil and heat. Lightly brown the tortillas and turn. Top with grated cheese while the bottom side is browning. Remove from the griddle/pan.
8 – Top the tortillas with the liver and onions, Pico de Gallo and crumbled goat cheese.
9 – For side dishes, I accompanied the tacos with a cucumber salad and sliced cantaloupe.

Red Chili Sauce

3 – dried ancho chilies
3 – dried guajillo or Anaheim chilies
3 – cloves garlic
¼ – onion, chopped
2 – cups boiling water
1 – tablespoons olive oil
2 – tablespoons cider vinegar
1 – tablespoon Jill’s Mexican Seasonings or Mexican seasonings
1 – teaspoon sugar


Remove stems and seeds from the dried chilies.
Boil two cups of water and place the dried chilies, garlic cloves and onion in the pot, cover and remove the pot from the heat, allowing the chilies to soften for one hour.
Return the pot to the stove over high heat, heating until small bubbles break the surface.
Pour the liquid and the vegetables into a blender and add the remaining ingredients. Puree until smooth, adding more hot water if needed.
Strain the red chili sauce through a strainer to remove any chili skins.
Season to taste. Serve warm or room temp.
Vegetable Pico de Gallo
So good, you just need a spoon!

1- cup finely diced cherry tomatoes, *optional – seeds removed
½ – cup finely diced onion, white, red or green onions
½ – cup finely chopped cilantro
1 – small jalapeno pepper, finely diced
½ – cup finely diced, red cabbage
½ – cup finely diced, carrots
1 – tablespoon sugar
¼ – teaspoon cardamom
½ – teaspoon each: coriander, cumin, salt & pepper
2 – limes, juiced +
*optional: pinch of cayenne

Toss all ingredients together. Season with salt and black pepper to taste.




Pure grass-fed only liver tastes better! Loaded with iron, it’s an athletes’ favorite. The clean rich flavor is wonderful in pates or sauteed. Available as an 8 oz. package.

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