Wild idea Buffalo Recipe of the Week – 16 OZ. FAJITA STRIPS – STAFF PICK!

June 14, 2017 at 5:17 AM | Posted in Wild Idea Buffalo | Leave a comment
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From the Wild Idea Buffalo website – June Monthly Special 16 OZ. FAJITA STRIPS. Each month at the Wild Idea Buffalo website (https://wildideabuffalo.com/) you’ll find 3 selections that are put on sale. One of the items this month are the 16 OZ. FAJITA STRIPS. Lean and Delicious and so easy to prepare. Perfect for Fajitas or Sir Fry so check it out today! Also below is a recipe for BISON FAJITAS made with the Buffalo FAJITA STRIPS. You can purchase the 16 OZ. FAJITA STRIPS and find the recipe all at the Wild Idea Buffalo website. While there be sure to check out the entire selection of Buffalo cuts of meat. Enjoy and Eat Healthy!




Back by popular demand, only better! We’ve upgraded this recipe with our Premium Steak Strips, using only the finest cuts; New York, Ribeye, and Top Sirloin Steaks and season them with our in-house fajita spice recipe. Simply sauté with vegetables and serve with your favorite Mexican condiments!
Ingredients: 100% Grass fed buffalo, Organic: Lime Juice, Olive Oil, Smoked Paprika, Garlic, Sea Salt, and Onion Powder.




Bison Fajitas (serves 4 to 6)
No need to go out for this Mexican favorite, just follow one of the easy to use preparations below, with Wild Idea’s Pre-Marinated Bison Fajita Strips and you will have a healthy, delicious dinner in a jiffy! You’ll love the convenience and all will love the taste! Ole!

Seared Buffalo Fajitas
1 – pound “Ready to Cook” Wild Idea Buffalo Fajita Strips
2 – tablespoons olive oil
2 – bell peppers, seeded and sliced thin
1 – large onion, peeled and sliced thin
½ – teaspoon salt
½ – teaspoon black pepper

Accompaniment Ingredients: (as desired)
1 to 2 – tortillas per person, based on size, warmed
Avocado, sliced, or guacamole
Pico de Gallo or Salsa
Sour Cream
Shredded Cheese

1) In heavy, large skillet, over medium high heat, heat 1 tablespoon of the oil. Add the bison fajita strips evenly to pan. Allow them to sear for a minute before tossing or turning. Sauté for about 4 minutes.
2) Remove from pan and cover with foil.
3) Add remaining oil to the pan and add peppers, onions, and season with salt and pepper. Sauté, tossing occasionally until tender, but still vibrant in color.
4) Slid vegetables to one side of the pan and return the bison fajita strips. Reheat for one minute, tossing occasionally.
5) Serve hot out of the skillet with accompaniments.

Stewed Buffalo Fajitas
1 – pound “Ready to Cook” Wild Idea Buffalo Fajita Strips
1 – tablespoons olive oil
1 – 14 ounce can Mexican style, stewed tomatoes
2 – bell peppers, seeded and sliced thin
1 – large onion, peeled and sliced thin
½ – teaspoon salt
½ – teaspoon black pepper

1) In a crockpot on high heat, heat the oil. Add the bison fajita strips to the crockpot and allow too brown slightly.
2) Add stewed tomatoes to the crockpot and cover, bringing to full heat. Reduce heat to medium low and allow bison fajita strips to stew for about 45 minutes.
3) Add peppers, onions to the crockpot and stir into the stewed bison fajitas. Season with salt and pepper. Cover and stew until vegetables are tender, but still vibrant in color.
4) Serve hot out of the crockpot with accompaniments.



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