Wednesday, October 8, 2014

Red Elk Burritos

Sorry I don't have a picture! We ate them all before I thought about it!

Red Elk Burritos
1 lb. ground elk meat
About 1/4 C. flour
About 1/4 C. shortening/lard/oil
1 large can red enchilada sauce (we like the La Victoria or Macayos brand)
2 1/2 C. of shredded cheddar cheese

Brown elk meat.  Next, we're going to act like we're making a gravy (over medium heat).  Add some shortening/lard/oil to the pan so that making a roux will be possible. Add a little flour at a time until you reach a roux consistency (you want the roux to still be very oily, not very floury). After your roux caramelizes, add the can of enchilada sauce and cheddar cheese.  Stir until thickened.  Serve in tortillas


Post a Comment

Thanks for stopping by! I love comments!