Directions

1. Preheat oven to 300 degrees F.
2. Season bison with sumac, salt, and pepper. Place in oven safe pan and roast for 3-4 hours or until tender.
3. Allow to cool for 45 minutes and pull apart with fork or by hand.
4. On a grill, over medium high heat, char corn until golden brown. Slice kernels from cobb.
5. Place corn in a bowl with peaches, red onions, jalapeño, salt, pepper and mint.
6. Warm tortillas for 15 seconds on the grill and set aside.
7. To serve, place 3 corn tortillas on a plate. Top each with pulled bison, peach salsa and drizzle with sour cream or crema.