Chorizo Deer Burritos
Chorizo Deer Burritos

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, chorizo deer burritos. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Breakfast Burritos Chorizo Mexican Salsa Dairy Flour Cheese Easy. Esta receta de burritos es tradicional del estado de Sonora. En otras entidades se prepara de formas diferentes.

Chorizo Deer Burritos is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Chorizo Deer Burritos is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have chorizo deer burritos using 14 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Chorizo Deer Burritos:
  1. Take 1 lb ground deer (may use turkey or beef)
  2. Get 1 ground chorizo
  3. Make ready 2 can Black beans
  4. Make ready 4 clove minced garlic
  5. Make ready 3 cup cooked brown rice
  6. Make ready 1 tbsp chicken flavoring
  7. Prepare 1 can mexican style diced tomatoes with green chilis
  8. Prepare 1 packages sour cream
  9. Prepare 1 lb Shredded cheddar cheese
  10. Prepare 1 head shredded lettuce
  11. Take 1 your favorite taco sauce
  12. Get 1 dozen large flour tortilla skins
  13. Get 2 large Avavados
  14. Take 1 cup canola or coconut oil

Find thousands of free, expert-tested, printable recipes on HowStuffWorks.com. Chorizo Burritos the Editors of Publications International, Ltd. Australian Gourmet Traveller fast recipe for chorizo and kidney bean burritos. Take a basic bean-and-cheese burrito, then turn it into breakfast.

Instructions to make Chorizo Deer Burritos:
  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.
  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.
  3. Set aside beans.
  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.
  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.
  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.
  7. Next add what you like. Tomatoes. Cheese. Sour cream. Lettuce. Avocado. Taco sauce.
  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.
  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.
  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.
  11. Total time is probably not 60 minutes but I didn't really time it.

That's the basic thinking behind this flour-tortilla torpedo stuffed with scrambled eggs, melted Pepper Jack cheese, creamy refried beans. Burritos de Machaca, Bistek con papa, Chicharr??n en salsa verde, Frijol con queso, Papa con chorizo, Mole, Huevo. Stopped here on our way back home to Phoenix. We had the Chorizo Breakfast burrito and the Chorizo Special (with potatoes). For the chorizo: Melt the lard in a medium saucepan over medium heat, then add the achiote, chili powder, cumin seeds.

So that is going to wrap this up with this exceptional food chorizo deer burritos recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!