Entree: Canada – Prairies – Bannock Tacos (Indigenous fried or baked flatbread used as a taco shell filled with seasoned meat and fresh toppings)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- Bannock dough:
  - 2 cups (250 g) all-purpose flour
  - 2 tsp (8 g) baking powder
  - 1 tsp (6 g) salt
  - 1 tbsp (12 g) granulated sugar
  - 3 tbsp (45 ml) lard or vegetable oil
  - 3/4 cup (180 ml) warm water (plus more if needed)
  - 2 cups (480 ml) vegetable oil for shallow frying
- Filling:
  - 1 lb (454 g) ground bison (or ground beef)
  - 1 small onion, finely chopped (about 1/2 cup / 75 g)
  - 2 cloves garlic, minced
  - 2 tbsp (30 ml) chili powder
  - 1 tsp (5 ml) ground cumin
  - 1 tsp (5 ml) smoked paprika
  - 1/2 tsp (2.5 ml) garlic powder
  - 1 tsp (5 ml) salt, or to taste
  - 1/2 tsp (2.5 ml) freshly ground black pepper
  - 1/3 cup (80 ml) beef or vegetable broth (or water)
  - 1 tbsp (15 ml) vegetable oil for cooking
- Toppings and assembly:
  - 2 cups (140 g) shredded iceberg or romaine lettuce
  - 2 medium tomatoes, diced
  - 1 cup (113 g) shredded cheddar cheese
  - 1/2 cup (120 g) sour cream
  - 1/2 cup (120 g) salsa
  - 1/4 cup (15 g) chopped fresh cilantro
  - Lime wedges, for serving

Instructions

1. Make the bannock dough: in a large bowl whisk together flour, baking powder, salt, and sugar. Rub in the lard or oil with your fingertips until the mixture resembles coarse crumbs. Add the warm water and stir to form a soft dough, adding a little more water if dry. Turn onto a floured surface and knead briefly (6–8 turns).
2. Shape and rest: divide the dough into 8 equal portions and flatten each into a 6-inch round about 1/4–1/2 inch thick. Cover and let rest 10 minutes while you prepare the filling.
3. Cook the meat filling: heat 1 tbsp (15 ml) oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 4 minutes. Add garlic and cook 30 seconds. Add ground bison and cook, breaking up with a spoon, until browned.
4. Season and simmer: stir in chili powder, cumin, paprika, garlic powder, salt, and pepper. Add 1/3 cup (80 ml) broth, reduce heat to medium-low, and simmer until the mixture is saucy and slightly reduced, about 5 minutes. Taste and adjust seasoning.
5. Fry the bannock: heat 2 cups (480 ml) vegetable oil in a heavy skillet over medium heat (oil should be about 350°F / 175°C or shimmering but not smoking). Fry bannock rounds in batches until golden brown and puffed, about 2–3 minutes per side. Transfer to a paper towel–lined plate to drain.
6. Assemble tacos: split a warm bannock horizontally or fold it gently, spoon in 2–3 tbsp (30–45 ml) of the meat filling, and top with shredded lettuce, diced tomato, cheddar, a dollop of sour cream, salsa, and cilantro. Serve with lime wedges.