Leftover Shredded Bison Chipotle Tacos

Have a delicious traditional roast–then make this recipe for a Taco Tuesday favorite.

Bison Roast Directions:

1. In a large skillet, heat oil over high heat. When the skillet is hot, brown roast on all sides.
2. Place onion slices on the bottom of a slow cooker, place the browned roast on top of the onions. Add all other ingredients except the chipotle peppers.
3. Cover and cook on low for 8 to 10 hours.
4. When done remove roast and let rest for 20 minutes, then shred. Reserve 1 cup of liquid for later.

Chipotle Taco Directions:

1. Blend the chipotle peppers in adobo sauce until smooth.
2. Add the chipotle and reserved roast liquid to the shredded bison – just enough to make moist.
3. Warm the meat in a skillet on low heat, stirring occasionally.
4. Fill taco shells with the meat and add your favorite taco toppings: lettuce, cheese, diced tomato, chopped cilantro, sour cream, etc.