Derek’s cookbook, Eating with the Seasons, Anishinaabeg, Great Lakes Region can be found here- https://www.blurb.com/b/9989708-eating-with-the-seasons-anishinaabeg-great-lakes-r
Indigenous Foods Class Series- Bison Roast and Bison Tacos
Pico de Gallo (white onion, tomatoes, jalapeno, cilantro, salt, cumin, coriander)
Avocado Sauce (Avocado, sour cream, cilantro, limes, salt)
To prepare the bison:
Preheat oven to 260 degrees F.
Place roast into a pan that is taller than the roast.
Fill the pan with water until reaches the top of the roast. Add a spring or 2 of cedar, maple syrup and salt to taste in the water.
Double wrap with aluminum foil and cook for 3-5 hours, until the meat reaches an internal temperature of 145 degrees F.
To assemble the tacos:
Shred the bison roast.
Add shredded meat on top of tostadas shells, add pico, sauce, and cotija.
Recipe provided by Derek Nicholas, Division of Indian Work