Bison Fajitas with Pico


  • 2 C Olive Oil (Buy in Glass Bottle or BPA Free Can)
  • 1 Sweet Onion, thinly sliced
  • 2 Sweet Bell Peppers, thinly sliced
  • 4 Cloves Garlic, minced and salted
  • 1 Fresh Jalapeno, minced (remove seeds, if you are sensitive to heat)
  • 1 TBSP chopped Fresh Oregano
  • 1 TBSP chopped Fresh Basil
  • 2 tsp ground Cumin
  • 2 TBSP Chile Powder
  • 1/2 Bunch Fresh Cilantro
  • 4 TBSP Tequila
  • 2 tsp Sea Salt
  • 3 lbs Round/Sirloin Buffalo Steak

For Pico De Gallo:

  • 2 Tomatoes coarsely chopped
  • 1 sweet onion, finely chopped
  • 1/4 C chopped fresh cilantro
  • 1 fresh jalapeno seeded and minced
  • Juice of 1 lime
  • salt


Rinse and pat dry bison.  Set aside.  In a small bowl, mix together the oil, onion, bell peppers, *garlic, chile, oregano, basil, cumin, chile powder, cilantro, tequila, and salt.  Score the steak a few times across the grain.  Put the steaks in a 9X13 glass pan and pour liquid over the top.  Place in refrigerator overnight. Tastes best if marinate for 24 hours. Slice Eggplant and salt the day before too.  Remove from pan and grill on high heat until slightly pink in the middle.  Rinse eggplant and grill with steaks.  You may also grill, corn, okra, poblano peppers, mushrooms or carrots with your meat.  Serve with Almond Flour Tortillas.

*Minced garlic.  Finely chop garlic cloves, salt and press down with side of knife to “bleed” the garlic.  This enhances the flavor of the garlic.