👥6 people
⏲️30m
🕐10m
🍽️main meal
Poutine is a traditional Canadian dish and we added a twist!
Ingredients
- 6 each 8’’ flour tortillas
- 6 ounces cheese curds
- 24 each toothpicks
- 1 lb ground bison
- 1 lb ground chuck
- 1 bulb fennel, diced
- 2 cups mozzarella cheese, grated
- 3 tbsp chives, thinly sliced
- For The Gravy:
- 4 tbsp unsalted butter
- 1 cup beef stock
Method
- Preheat the flat top to 400 F. Take the tortillas and place some cheese curds on the center of the outer edge, roll the tortilla over the cheese and repeat on all four sides. Place a toothpick through the corners so the tortilla will stay in place. You should have a stuffed pizza crust look. Let the tortilla sit for 20 mins.
- In a medium sauce pot, melt butter over medium heat. Once butter is melted add flour and cook stirring frequently until the roux is a dark-ish brown color.(Think slightly darker than peanut butter) Once you have achieved the right color, slowly add in the beef stock stirring constantly. Once you’ve added all the beef stock you should have a proper gravy. If it is too thick feel free to add some water to thin it out. At this point you will add salt to taste.
- Using a little bit of olive oil, place the tortilla shell on the flat top.(don't forget to remove the toothpicks) Place the bison and fennel on the flat top to begin cooking. Add salt and pepper and break up the ground meat moving around until nice and browned. Once the bison is browned, place inside of the tortilla shell, top the beef with some gravy and grated mozzarella cheese. Place a dome over the top of the whole pie and allow the cheese to melt. Once melted, remove from the flat top and top with chives and serve.
