Chorizo Deer Burritos. Breakfast Burritos Chorizo Mexican Salsa Dairy Flour Cheese Easy. Esta receta de burritos es tradicional del estado de Sonora. Carefully place the folded burritos back into the skillet and cook for a couple of minutes a side, to crisp up the tortilla a bit.

Chorizo Deer Burritos Make the best Chorizo Burritos with this easy recipe. Find thousands of free, expert-tested, printable recipes on HowStuffWorks.com. Chorizo Burritos the Editors of Publications International, Ltd. You can have Chorizo Deer Burritos using 14 ingredients and 11 steps. Here is how you cook it.

Ingredients of Chorizo Deer Burritos

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

Fry a chopped onion and chorizo (broken up)together until onion is tender and translucent. Take a basic bean-and-cheese burrito, then turn it into breakfast. That's the basic thinking behind this flour-tortilla torpedo stuffed with scrambled eggs, melted Pepper Jack cheese, creamy refried beans. Transfer to a paper towel to drain; wipe out skillet.

Chorizo Deer Burritos step by step

  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..

For the chorizo: Melt the lard in a medium saucepan over medium heat, then add the achiote, chili powder, cumin seeds. This was the first time I had used chorizo so I wasn't sure how long to cook. This isn't the prettiest dish but it tasted good. I used canned diced green chiles as a timesaver. Burritos de Machaca, Bistek con papa, Chicharrón en salsa verde, Frijol con queso, Papa con chorizo, Mole, Huevo.