Chorizo Deer Burritos
I was very surprised by how delicious these were. Everyone loved them even my Mother-in-law. Will definitely make these again. They are lighter than a typical burrito but still very filling.
Ingredients
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1 lb ground deer (may use turkey or beef)
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1 ground chorizo
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2 can Black beans
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4 clove minced garlic
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3 cup cooked brown rice
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1 tbsp chicken flavoring
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1 can mexican style diced tomatoes with green chilis
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1 packages sour cream
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1 lb Shredded cheddar cheese
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1 head shredded lettuce
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1 your favorite taco sauce
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1 dozen large flour tortilla skins
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2 large Avavados
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1 cup canola or coconut oil
Cooking Instructions
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1
Crumble and fry meat and chorizo (I think it was a 14 oz.tube of chorizo) together until cooked. Add water as needed to help it cook and not burn. Set aside when finished.
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2
Rinse and drain 2 15oz. can of black beans. Place in a small skillet with the minced garlic and some water to simmer the beans in. Add 1/4 cup at a time then add more as needed till the beans are as tender as you like.I cooked them about 5 minutes.
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3
Set aside beans.
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4
Cook rice according to package instructions. You can either put the chicken flavoring in the water or you could use chicken stock instead of water. Set aside to cool. * They do have frozen already cooked brown rice in the frozen vegetables section.
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5
It is time to put our burritos together. You may only need 10 of your skins it depends on how full you stuff them. *Remember you have to be able to roll up your burrito.
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6
Lay your skins on the countertop. Put 2-3 Tablespoons of meat in the middle if your skin about 5 inches long. Next 2-3 tablespoons of rice and then the beans.
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7
Next add what you like. Tomatoes. Cheese. Sour cream. Lettuce. Avocado. Taco sauce.
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8
Wrap the two short ends in then fold over one long side and then the other. You should end up with a rectangular shape. Even if it comes out square it will still taste delicious. You can secure it with a toothpick so it will stay closed.
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9
Next we heat 3 tablespoons of the oil in a skillet. When hot we fry our burrito on all four sides until golden. *If you used a toothpick to secure it be sure to REMOVE it before you eat it. ** Add oil as needed. You may also deep fry. When golden you may put on your plate. You can add extra toppings again now but we did not need to.
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10
Fry as many as you need. You can refrigerate the rest for a few days. You don't have to fry them you could just warm them in the oven or microwave. I only ate them fried.
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11
Total time is probably not 60 minutes but I didn't really time it.
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