Pulled Bambito Under Saboogoo
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
50
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Onion (coarsely chopped)910 g
Venison (roast)1
Salt2 tbsps
Ginger (minced)1 cup
Celery (chopped)910 g
Mushroom (chopped)3 large
Green Pepper (coarsely chopped)4 tbsps
Cilantro (chopped)4 tbsps
Chili Powder1 tsp
Ground Cumin4 tbsps
Dijon Mustard1 cup
Sugar130 g
Green Chiles (cans)1 cup
Lime Juice340 g
Beer (bottle mexican)2 tsps
Sour Cream2 tsps
Green Onion (finely chopped)Directions:
1
Prepare BamBiTo Filler: In a large skillet, brown the wild beasts (buffalo and sausage) in olive oil
2
Add 2 cups of the onions and 1/4 cup of the garlic, and cook over medium heat until meat is thoroughly cooked
3
Drain fat and set aside
4
In a separate pot, boil the venison in water with salt, pepper, medium onion, ginger, and celery until it is tender and flakes easily, about 2 hours
5
Remove cooked venison from pot and place on chopping block
6
With 2 forks, pull the meat apart
7
Put the meat, remaining onion and garlic, plus the mushrooms, green peppers, jalapenos, and habaneros into a large stock pot
8
Add cilantro, chili powder, cumin, Dijon mustard, salt, sugar, green chiles, salsa, lime juice, tomato paste, and tomato sauce
9
Add the beer to the stockpot and mix thoroughly
10
Bring to a boil
11
Once the stockpot reaches a boil, reduce heat ,and let the contents simmer for 2 to 3 hours
12
Spoon a heaping ladle of pulled BamBiTo into the center of a large tortilla
13
Fold the ends of the tortilla toward the center crossing one over the other
14
Lay the BamBiTo in the center of a plate seam side down
15
Ladle SaBooGoo over the top
16
Garnish with a dab of sour cream and cilantro
17
In a medium pot combine cheese, soup, and sour cream over medium heat
18
Stir constantly while the mixture combines
19
After the mixture combines, reduce heat to low and add the remaining ingredients
20
Stir until well combined
21
Do not over heat