South Dakota

Chislic Tacos

South Dakota's official state nosh gets the taco treatment! Bite-sized cubes of beef (or lamb) are deep-fried or grilled, seasoned simply with garlic salt, and served skewer-style. It's bar food perfection, now portable.

⏱ Total 25min 🍴 Serves 4 ⭐ State Dish 🍖 High Protein

Equipment Needed

🍲 Deep Pot or Fryer
🌡 Thermometer
🔪 Sharp Knife
🥖 Cutting Board

Instructions

1

Cube the meat: Cut the beef sirloin (or lamb) into 1-inch cubes. Try to keep them uniform for even cooking. Pat dry with paper towels.

Tip: Chislic was originally made with mutton or lamb by German-Russian immigrants. Beef is more common today, but lamb is more traditional.
2

Heat the oil: Pour 3-4 inches of vegetable oil into a deep pot or fryer. Heat to 375F (190C). Use a thermometer for accuracy.

3

Season simply: The beauty of chislic is its simplicity. Have your garlic salt and pepper ready in a bowl for seasoning immediately after frying.

4

Fry the chislic: Working in batches, carefully add meat cubes to the hot oil. Fry for 2-3 minutes for medium-rare, 3-4 minutes for medium. The exterior should be crispy and browned.

5

Season immediately: Transfer fried cubes to a paper towel-lined plate. Immediately season generously with garlic salt and pepper while still hot - this helps it stick.

6

Make the dipping sauce: Mix ranch dressing with hot sauce. Adjust heat to your preference.

7

Prep the onions: Slice white onion into thin rings. These are traditionally served raw alongside chislic.

8

Warm tortillas: Heat tortillas in a dry skillet until pliable.

9

Assemble: Place chislic cubes on each tortilla. Top with raw onion slices and pickled jalapenos. Drizzle with the spicy ranch sauce. Crumble saltine crackers on top for authentic crunch.

10

Serve: Serve immediately while the chislic is still hot and crispy. Extra garlic salt and toothpicks on the side keep it true to bar-style tradition!

💡 Pro Tips & Variations

  • Official state nosh: South Dakota made chislic its official state "nosh" in 2018. It's serious business in the Mount Rushmore State!
  • Garlic salt is essential: This isn't the place for fancy seasonings. Classic chislic is all about the garlic salt. Lawry's is the traditional choice.
  • Grilled option: For healthier chislic, skewer the cubes and grill over high heat, turning often, until charred outside and pink inside.
  • Lamb is traditional: German-Russian settlers brought this dish using mutton. Lamb gives the most authentic flavor.
  • Freeman, SD: The town of Freeman claims to be the birthplace of chislic. Visit during their annual Schmeckfest for the real deal!
  • Keep it simple: Authentic chislic needs no fancy accompaniments - just meat, garlic salt, raw onions, and crackers.
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