Chorizo Deer Burritos
Chorizo Deer Burritos

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, chorizo deer burritos. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Chorizo Deer Burritos is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Chorizo Deer Burritos is something that I have loved my entire life. They are fine and they look wonderful.

Great recipe for Chorizo Deer Burritos. I was very surprised by how delicious these were. Everyone loved them even my Mother-in-law.

To get started with this recipe, we must prepare a few ingredients. You can have chorizo deer burritos using 14 ingredients and 11 steps. Here is how you cook it.

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

Mostly you will use Mexican chorizo uncased, however, and mostly I make large batches of this sausage and vacuum seal them. Chorizo has endless uses: In chilaquiles, as an empanada filling, in a burrito, on a taco, as a base for chili, etc. You can pre-make and freeze the burritos for an easy and instant meal. It would be virtually impossible to make a complete list of how chorizo is employed in Mexican cuisine.

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.

Some of the most common uses: Scrambled eggs: Fry chorizo in a skillet, drain off excess fat, then add lightly beaten eggs and cook and stir until eggs are set. Eat as is (with tortillas and sliced avocado) or use to fill burritos or tacos. Growing up on chorizo and egg burritos, I decided it was time for a remake. In the morning when I make coffee, I pop this in the oven and an hour later, breakfast is ready! —Relina Shirley, Reno, Nevada. Use the shrimp shells and chorizo ends to make the Back-Burner Stock.

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