2 tablespoons honey
1 cup sherry vinegar
2 teaspoon black peppercorns
1 red onion, thinly sliced
1/2 bulb fennel, thinly sliced
2/3 cup Mexican crema
1/3 cup mayonnaise
1 teaspoon chipotle in adobo puree
Zest and juice of 1 lime
5 cups shredded Brussels sprouts
1 cup fresh cilantro leaves, roughly chopped
4 green onions, white and green parts, thinly sliced
1 cup queso fresco, crumbled
2 tablespoons ancho chile powder
2 tablespoons smoked paprika
1 tablespoon ground cumin
2 teaspoons cornstarch
1 teaspoon crushed chipotle pepper
1 teaspoon ground coriander
2 tablespoons grapeseed oil
1 large yellow onion, diced
4 cloves garlic, minced
2 pounds ground bison meat
12 corn or flour tortillas, for serving
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