Entree: Canada – Interior British Columbia – Bannock Tacos (Fried Indigenous flatbread used as a handheld taco filled with seasoned meat, vegetables, and tangy condiments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 10 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 1/2 cups (312 g) all-purpose flour
- 2 tsp (10 g) baking powder
- 1 tsp (6 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 3 tbsp (45 ml) vegetable oil or melted lard
- 3/4 cup (180 ml) cold water, plus more as needed
- 2 cups (480 ml) vegetable oil for shallow frying
- 1 lb (454 g) ground elk (approximate usable weight) or lean ground beef
- 1 tbsp (15 ml) vegetable oil for cooking the meat
- 1 medium yellow onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 2 tsp (4 g) chili powder
- 1 tsp (2 g) smoked paprika
- 1 tsp (2 g) ground cumin
- Salt and black pepper to taste
- 2 cups (140 g) shredded green cabbage
- 1 cup (50 g) shredded lettuce
- 1 medium tomato, diced, approx. 6 oz (170 g)
- 1 cup (113 g) shredded cheddar cheese
- 1/2 cup (120 ml) quick-pickled red onions (see below)
- 1/2 cup (120 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- 1 tsp (6 g) salt for pickling
- 1/2 cup (120 ml) water for pickling
- 1/3 cup (15 g) fresh cilantro leaves, chopped (optional)
- Lime wedges for serving

Show original ingredient measurements

- 2 1/2 cups (312 g) all-purpose flour
- 2 tsp (10 g) baking powder
- 1 tsp (6 g) fine salt
- 1 tbsp (12 g) granulated sugar
- 3 tbsp (45 ml) vegetable oil or melted lard
- 3/4 cup (180 ml) cold water, plus more as needed
- 2 cups (480 ml) vegetable oil for shallow frying
- 1 lb (454 g) ground elk (approximate usable weight) or lean ground beef
- 1 tbsp (15 ml) vegetable oil for cooking the meat
- 1 medium yellow onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves (6 g) garlic, minced
- 2 tsp (4 g) chili powder
- 1 tsp (2 g) smoked paprika
- 1 tsp (2 g) ground cumin
- Salt and black pepper to taste
- 2 cups (140 g) shredded green cabbage
- 1 cup (50 g) shredded lettuce
- 1 medium tomato, diced, approx. 6 oz (170 g)
- 1 cup (113 g) shredded cheddar cheese
- 1/2 cup (120 ml) quick-pickled red onions (see below)
- 1/2 cup (120 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- 1 tsp (6 g) salt for pickling
- 1/2 cup (120 ml) water for pickling
- 1/3 cup (15 g) fresh cilantro leaves, chopped (optional)
- Lime wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make quick-pickled red onions: combine 1/2 cup (120 ml) apple cider vinegar, 1/2 cup (120 ml) water, 1 tbsp (12 g) sugar and 1 tsp (6 g) salt in a small saucepan and bring to a simmer. Place 1 thinly sliced red onion in a jar and pour hot brine over the onion. Let cool to room temperature then refrigerate until use.
2. Make bannock dough: in a large bowl whisk together 2 1/2 cups (312 g) flour, 2 tsp (10 g) baking powder, 1 tsp (6 g) salt and 1 tbsp (12 g) sugar. Stir in 3 tbsp (45 ml) oil and 3/4 cup (180 ml) cold water until a soft, slightly sticky dough forms; add a splash more water if too dry. Turn onto a lightly floured surface and gently knead 6–8 times.
3. Portion and shape bannock: divide dough into 8 equal pieces; flatten each into a 6-inch (15 cm) round about 1/4 inch (6 mm) thick. Keep covered with a towel while you heat the oil.
4. Fry bannock: heat 2 cups (480 ml) vegetable oil in a large skillet over medium heat until shimmering. Fry bannock rounds 2–3 at a time, 2–3 minutes per side, until golden brown and puffed. Transfer to a paper towel-lined plate and season lightly with salt.
5. Prepare meat filling: heat 1 tbsp (15 ml) vegetable oil in a skillet over medium-high heat. Add 1 medium chopped onion and cook 4–5 minutes until soft. Add 2 cloves (0.21 oz (6 g)) minced garlic and cook 30 seconds. Add 1 lb (454 g) ground elk and cook, breaking up, until browned, about 6–8 minutes. Stir in 2 tsp (4 g) chili powder, 1 tsp (2 g) smoked paprika, 1 tsp (2 g) ground cumin and salt and pepper to taste. Cook 1–2 minutes to bloom the spices, then remove from heat.
6. Assemble tacos: place a warm bannock round on a plate, spoon in 2–3 tbsp (30–45 ml) of the meat, top with shredded cabbage 1/4 cup (35 g), shredded lettuce 2 tbsp (10 g), diced tomato 2 tbsp (20 g), a sprinkle of shredded cheddar 2 tbsp (14 g) and a spoonful of pickled red onions 1 tbsp (15 ml). Garnish with cilantro and a squeeze of lime.
7. Serve immediately while bannock is warm and crisp. Leftover bannock can be reheated in a hot skillet to refresh the exterior.

1. Make quick-pickled red onions: combine 1/2 cup (120 ml) apple cider vinegar, 1/2 cup (120 ml) water, 1 tbsp (12 g) sugar and 1 tsp (6 g) salt in a small saucepan and bring to a simmer. Place 1 thinly sliced red onion in a jar and pour hot brine over the onion. Let cool to room temperature then refrigerate until use.
2. Make bannock dough: in a large bowl whisk together 2 1/2 cups (312 g) flour, 2 tsp (10 g) baking powder, 1 tsp (6 g) salt and 1 tbsp (12 g) sugar. Stir in 3 tbsp (45 ml) oil and 3/4 cup (180 ml) cold water until a soft, slightly sticky dough forms; add a splash more water if too dry. Turn onto a lightly floured surface and gently knead 6–8 times.
3. Portion and shape bannock: divide dough into 8 equal pieces; flatten each into a 6-inch (15 cm) round about 1/4 inch (6 mm) thick. Keep covered with a towel while you heat the oil.
4. Fry bannock: heat 2 cups (480 ml) vegetable oil in a large skillet over medium heat until shimmering. Fry bannock rounds 2–3 at a time, 2–3 minutes per side, until golden brown and puffed. Transfer to a paper towel-lined plate and season lightly with salt.
5. Prepare meat filling: heat 1 tbsp (15 ml) vegetable oil in a skillet over medium-high heat. Add 1 medium chopped onion and cook 4–5 minutes until soft. Add 2 cloves (6 g) minced garlic and cook 30 seconds. Add 1 lb (454 g) ground elk and cook, breaking up, until browned, about 6–8 minutes. Stir in 2 tsp (4 g) chili powder, 1 tsp (2 g) smoked paprika, 1 tsp (2 g) ground cumin and salt and pepper to taste. Cook 1–2 minutes to bloom the spices, then remove from heat.
6. Assemble tacos: place a warm bannock round on a plate, spoon in 2–3 tbsp (30–45 ml) of the meat, top with shredded cabbage 1/4 cup (35 g), shredded lettuce 2 tbsp (10 g), diced tomato 2 tbsp (20 g), a sprinkle of shredded cheddar 2 tbsp (14 g) and a spoonful of pickled red onions 1 tbsp (15 ml). Garnish with cilantro and a squeeze of lime.
7. Serve immediately while bannock is warm and crisp. Leftover bannock can be reheated in a hot skillet to refresh the exterior.