Chorizo Deer Burritos

How to Making Recipes Chorizo Deer Burritos using 14 ingredients and 11 steps

Chorizo Deer Burritos - Great recipe for Chorizo Deer Burritos. I was very surprised by how delicious these were. Everyone loved them even my Mother-in-law. They are lighter than a typical burrito but still very filling. Add water as needed to help it cook and not burn.

See great recipes for Breakfast Burrito with Chorizo, Egg, & Potatoes too!

Everyone loved them even my Mother-in-law.

You can have Chorizo Deer Burritos using 14 ingredients and 11 steps. Here is how you achieve that.

Ingredients make Chorizo Deer Burritos

1. Prepare 1 lb ground deer (may use turkey or beef).
2. It's 1 ground chorizo.
3. Prepare 2 can Black beans.
4. You need 4 clove minced garlic.
5. You need 3 cup cooked brown rice.
6. You need 1 tbsp chicken flavoring.
7. It's 1 can mexican style diced tomatoes with green chilis.
8. It's 1 packages sour cream.
9. It's 1 lb Shredded cheddar cheese.
10. It's 1 head shredded lettuce.
11. You need 1 your favorite taco sauce.
12. Prepare 1 dozen large flour tortilla skins.
13. You need 2 large Avavados.
14. Prepare 1 cup canola or coconut oil.

Chorizo Deer Burritos instructions

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..

Chorizo Deer Burritos - Chorizo has endless uses: In chilaquiles, as an empanada filling, in a burrito, on a taco, as a base for chili, etc. It would be virtually impossible to make a complete list of how chorizo is employed in Mexican cuisine. 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. Of course with every breakfast taco recipe comes an ever more filling breakfast burrito recipe. This one comes stuffed with chorizo, sauteed onions and jalapeñoes, scrambled eggs, crispy potatoes, gooey cheese, and a tomatillo chipotle salsa. Growing up on chorizo and egg burritos, I decided it was time for a remake. Thank you and good luck