In a medium-sized bowl or gallon baggie, whisk together the ingredients for the marinade. Add the bison skirt steaks and marinate in the fridge for at least 8-10 hours or overnight.

In a small bowl, whisk together the sour cream and adobo sauce. Chill until ready to serve.

One hour prior to cooking, bring the steaks to room temperature.

Preheat the grill to 500-700°F. Prep the tortas and toppings.

Sear the bison skirt steaks for 3-5 minutes per side or until they reach the desired doneness (3-4 minutes for medium rare | 4-5 minutes for medium | 5-6 minutes for well-done). Let the steaks rest for 8-10 minutes prior to slicing.

OPTIONAL: Cut a red pepper in half and remove the stem and seeds. Place the pepper halves directly on the grill, cut side down. Then flip about 5-8 minutes to the skin side. Continue cooking until the skin is charred, then remove from the heat and cool for a few minutes before using a fork to scrape off the charred skin. Dice the roasted pepper and set aside for serving.

Slice the bison skirt steaks against the grain into thin, bite-sized pieces.

Assemble the tortas by toasting telera rolls, adding tomatillos, crumbled fresco, roasted red pepper, fresh cilantro, and the chipotle sour cream all on top of marinated bison skirt steak. Enjoy!