- 1 cup rustic bear chunks for grinding (lamb, deer or bison are ok substitutes)
- 4 slices smoked bacon cut into thirds for the grinder
- ¼ cup minced onion
- 2 cloves garlic minced
- 2 tsp chile powder
- 2 tsp animal fat or canola oil
- 2 tsp hot sauce
- 1 small handful sliced mushrooms
- 8 corn tortillas warmed in hot pan
- 1 T butter
- ¼ cup grated cheddar cheese
- Salt & pepper
- 1 med tomato chopped
- 1 T olive oil
- 1 tsp smoked garlic salt
- 1 T minced cilantro (or parsley)
- A few drops of freshly squeezed lemon or lime
- Walk to the kitchen. Make salsa and set aside. Heirloom or fully ripened tomatoes are best.
- Grind together the bear chunks with the bacon then mix the ground meat to distribute the fat evenly.
- Add minced onion, garlic, chilli powder or any seasoning you might like, then mix the burger mixture again with your hands.
- Fry meat mixture in preheated, oiled skillet, stirring to brown.
- Add your fave hot sauce and maybe even a bit of taco sauce to help bind the meat slightly so you don’t have to chase little balls of meat on your floor.
- Brown some sliced mushrooms in butter or push aside meat and fry in same pan if you’re lazy and or efficient.
- Spread meat mixture over warmed corn tortillas, add cooked mushrooms, and spread grated cheese while the mixture is still hot. Top with salsa and chopped cilantro. Use parsley if you’re a cilantro hater. There you go eh…