Native American Zarajos

Ingredients

In this adaptation, the traditional Spanish Zarajos, which uses lamb intestines, is transformed into a Native American dish by replacing the lamb with bison meat, a staple protein in Native American cuisine. The spices used in the marinade are also adjusted to reflect the flavor profiles commonly found in Native American cooking. Additionally, the original dish is typically served with bread, but in this adaptation, we use grilled corn wraps to add a Native American touch. We alse have the original recipe for Zarajos, so you can check it out.

• 500g (1.1 lb) bison meat, cut into thin strips 500g (1.1 lb) bison meat, cut into thin strips
• 4 ears of corn, husked 4 ears of corn, husked
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons Native American spice blend (a mix of smoked paprika, cumin, coriander, garlic powder, and chili powder) 2 tablespoons Native American spice blend (a mix of smoked paprika, cumin, coriander, garlic powder, and chili powder)
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 40g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a bowl, combine the bison meat, olive oil, Native American spice blend, salt, and pepper. Mix well to ensure the meat is evenly coated. Let it marinate for at least 30 minutes.
3. 3.
   Grill the corn on the preheated grill, turning occasionally, until lightly charred and cooked through, about 10 minutes. Remove from the grill and let it cool slightly.
4. 4.
   While the corn is cooling, thread the marinated bison meat onto skewers.
5. 5.
   Grill the bison skewers on the preheated grill, turning occasionally, until cooked to your desired level of doneness, about 8-10 minutes for medium-rare.
6. 6.
   Once the corn is cool enough to handle, carefully cut the kernels off the cobs.
7. 7.
   To assemble the wraps, place a spoonful of grilled corn kernels on a grilled corn wrap, then add a few strips of grilled bison meat. Garnish with fresh cilantro.
8. 8.
   Roll up the wrap tightly, tucking in the sides as you go.
9. 9.
   Repeat with the remaining corn wraps and filling.
10. 10.
    Serve the Native American Zarajos warm and enjoy!

Treat your ingredients with care...

• Bison meat — Make sure to cut the meat into thin strips to ensure even cooking. If bison meat is not available, you can substitute it with lean beef or venison.
• Native American spice blend — Adjust the spice blend according to your taste preferences. Feel free to add more chili powder for extra heat or reduce it for a milder flavor.

Tips & Tricks

• Soak the skewers in water for 30 minutes before grilling to prevent them from burning.
• For added smokiness, you can grill the bison meat over wood chips or charcoal.
• Serve the Native American Zarajos with a side of fresh salsa or guacamole for extra flavor.

Serving advice

Serve the Native American Zarajos as a main dish accompanied by a fresh salad or roasted vegetables. It can also be served as an appetizer or a part of a larger Native American-inspired feast.

Presentation advice

Arrange the Native American Zarajos wraps on a platter, garnished with fresh cilantro. The vibrant colors of the grilled corn wraps and the beautifully grilled bison will make for an eye-catching presentation.