Chorizo Deer Burritos. Chorizo Breakfast Burrito - Made for any meal breakfast burrito recipe with skillet fried potatoes, pork chorizo, and scrambled eggs. Fry a chopped onion and chorizo (broken up)together until onion is tender and translucent. The burrito consists of a large flour tortilla that wraps diverse types of fillings.
Hot, hearty, and filling Chorizo & Egg Breakfast Burritos are a great way to start the day.
Fluffy scrambled eggs, zesty Supremo® Brand Pork Chorizo.
Transfer to a paper towel to drain; wipe out skillet.
You can have Chorizo Deer Burritos using 14 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Chorizo Deer Burritos
- Prepare 1 lb of ground deer (may use turkey or beef).
- Prepare 1 of ground chorizo.
- Prepare 2 can of Black beans.
- It's 4 clove of minced garlic.
- Prepare 3 cup of cooked brown rice.
- You need 1 tbsp of chicken flavoring.
- It's 1 can of mexican style diced tomatoes with green chilis.
- It's 1 packages of sour cream.
- You need 1 lb of Shredded cheddar cheese.
- It's 1 head of shredded lettuce.
- It's 1 of your favorite taco sauce.
- You need 1 dozen of large flour tortilla skins.
- It's 2 large of Avavados.
- It's 1 cup of canola or coconut oil.
Prepare chorizo-style sausages according to package directions. Top with cheese, eggs, cilantro, salsa, and avocado. Australian Gourmet Traveller fast recipe for chorizo and kidney bean burritos. Spicy chorizo, potatoes, and queso blanco come together to create flavorful, delicious Chorizo, Potato, and Queso Burritos!
Chorizo Deer Burritos instructions
- 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..
- 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..
- Set aside beans..
- 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..
- 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..
- 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..
- Next add what you like. Tomatoes. Cheese. Sour cream. Lettuce. Avocado. Taco sauce..
- 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..
- 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..
- 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..
- Total time is probably not 60 minutes but I didn't really time it..
The inspiration for these burritos comes from the fast causal restaurant Qdoba. Make the best Chorizo Burritos with this easy recipe. Find thousands of free, expert-tested, printable recipes on HowStuffWorks.com. Burritos de Machaca, Bistek con papa, Chicharrón en salsa verde, Frijol con queso, Papa con chorizo, Mole, Huevo. Select the department you want to search in.
