Carne Asada Burrito with Guacamole and Pico De Gallo

I found this recipe here and it is awesome!

Ingredients: Meat

2lbs. flap meat or tri tip

1 small onion ( small dice )

1/2 lemon ( just the juice )
1/4 cup cilantro

pepper to taste

Method:
Cut meat into about 1/4 inch cubes. Season with pepper ( the easy way to know how much pepper is to spread out the meat into one layer, like a big hamburger patty and season liberally). Add lemon
juice, cilantro and onion. Put meat mixture into a ziplock bag and mix well. Refrigerate for at least 1/2 hour.

Ingredients: Pico De Gallo

2 tomatoes ( small dice )

1/2 onion ( small dice ) ( red or white is best )

1 small jalapeño pepper ( fine dice )

1/4 cup fresh cilantro ( small chop )

1/2 lemon ( just the juice )

1/3 teas. salt

1/4 teas. pepper

1/4 teas. garlic powder

1 pinch dry oregano

1 pinch chili powder

1 pinch cumin

Method:
Add all ingredients into a bowl and mix well. Cover and refrigerate.
Note: The salt will begin to extract the liquid out of the vegetables which is exactly what you want, just be sure
to stir occasionally.
Another note: The heat in a jalepeno pepper comes from the membranes around the seeds so if you like it hot
don’t remove the seeds. Caution, do not touch your face or eyes after cutting your jalepeno, it can burn you.


Ingredients: Guacamole

2 ripe avocados

1/4 cup pico de gallo

1/4 teas. pepper

1/2 lemon ( just the juice )

Method:
Scoop avocado into large bowl.  Add salt, pepper and lemon juice.  Mash until you have the consistency of
chunky mashed potatoes. Stir in your pico de gallo and refrigerate.
Great tip for storing guacamole:
Put it in a clean bowl and flatten it to a smooth surface. Pour a thin layer of lemon juice or water over the top.
When you are ready to use it again, pour all of the liquid off of the top and give it a stir. You will be able to
keep the guacamole for at least 3 to 4 days.

Ingredients: Carne Asada Burritos

Carne Asada Meat

Pico De Gallo

Guacamole

Large flour tortillas

cooking oil ( I like olive oil for this )

Method:
Warm tortillas by microwaving them one at a time, or, heating on a griddle, or wrapping a few in foil and
heating them for 10-15 minutes in a 350 degree oven.
On high heat add about a teaspoon of olive oil to a medium size skillet, wait for it to start smoking. Add about
1/4 to 1/3 pound of the carne asada meat. Sear the meat until browned on all sides. Pour onto a warm tortilla
just below the center of it and away from the sides ( you do not have to add olive oil between every batch,
only when the pan starts to dry out ). Add guacamole and pico de gallo. Fold sides of the tortilla in and roll it
up.
Note: It is better to batch cook the meat to get the desired sear.

Hot sauce

For a simple hot sauce you could try about a cup of your pico de gallo, add about 1/2 to 3/4 cup water, a 

little salt and an extra 1/2 jalapeño… run it all through a blender until liquefied and that should give you a nice 

little “fresh” hot sauce.

Elk Roast in a bag

I had some friends over for Sunday dinner yesterday, so I cooked an 8 pound elk roast.  It turned out great!
I used one of those turkey oven bags.  Here is the process:

Let your roast totally thaw.

Put 1 Tablespoon of flour in the bag and shake.

Put roast in the bag and place in a glass pan.

Put 1/4 cup red wine vinegar and 3 Tablespoons Worcestershire sauce in a measuring cup and fill with water until you have 1 cup of liquid.  Pour in the bag with the roast.

Close the bag with the tie, poke 6 holes in the top of the bag and cook at 300 degrees for 4 hours.

The roast came out sooo juicy and  tender!  It was amazing.

Steak Marinade

So, I told you about my earlier experience with my husband and his steak.  I thought I would share my
marinade with you.  Of course, as often happens, this was something I just threw together and didn't measure,
so here are the ingredients:

Red Wine Vinegar
Oil (I used canola)
Worcestershire sauce
Cajun seasoning
Pepper

I let the meat sit in the marinade for about 30 minutes before I grilled it.  The key is not overcooking your
steaks.  Pre-heat your grill on high until it's very hot.  Our steaks were small and about 1 inch thick, so I only
cooked them for about 4 minutes on each side.  "The best steak I had ever eaten" to quote my husband.  :0)

Slow Cooker Venison Chili

This is what is on the menu for tonight!  It smelled so good when I got home from work, I could hardly wait for my husband to get home!  Well, I did snitch some before he got home.  I couldn't resist!  This recipe can be adapted with whatever beans you want.  Also, lean beef can be substituted for the venison.  This recipe totally fills up my slow-cooker, so we will be eating this tomorrow too.  I also made my favorite corn bread recipe to go with it.  I'll share that next.

1 1/4 cup dry pinto beans
1 cup dry black beans
2 cans diced tomatoes
2 cans green chilies
1 can corn
1 can tomato soup
1 medium onion (diced)
1 lb venison stew meat or equivalent
1 tsp El Pato hot sauce
1/2 tsp pepper
3 tsp chili powder
2 tsp garlic powder
1 1/2 tsp salt
enough water to cover (2-3 cups)

Soak beans overnight, rinse.  Place beans and all the other ingredients in slow-cooker.  Add enough water to cover everything, cook on low for 8-9 hours.  Top with crackers, cheese, or sour cream.  Great served with corn bread.  Enjoy!

Slow-Cooker Venison BBQ

Ingredients

• 1/4 pound bacon
• 2 pounds venison stew meat
• 1 large yellow onion, chopped
• 1/2 cup brown sugar
• 1/4 cup wine vinegar
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 2 tablespoons minced garlic
• 1 tablespoon prepared Dijon-style mustard
• 1 cup ketchup
• salt and pepper to taste

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Brown stew meat in bacon grease for flavor.
2. Put onion, sugar, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt and pepper in slow cooker and mix well. Add bacon and venison and stir together.
3. Cook for a minimum of 8 hours on Low setting. Use a fork to separate the meat.

Sweet and Sour Meatballs

This is one of my favorite new recipes.  The sauce is sooooo good.  It would be good with chicken as well.  You can add more or less green peppers and carrots if you like.  Enjoy!

 

 

 

 

 

Ingredients

• 2 pounds lean ground beef (I used ground venison) 
  
• 2 eggs
• 1 cup dry bread crumbs
• 1/2 cup finely chopped onion
• 1/2 teaspoon ground ginger
• 1 teaspoon seasoning salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons Worcestershire sauce
• 2 teaspoons granulated sugar

• 2 (20 ounce) can pineapple chunks, drained with juice reserved
• 2/3 cup water
•  6 tablespoons distilled white vinegar
•  2 tablespoon soy sauce
• 1 cup packed brown sugar
• 6 tablespoons cornstarch
• 1 teaspoon ground ginger
• 1 large carrot, diced
• 1 large green bell pepper, cut into 1/2 inch pieces

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.
2. In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
3. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 17 to 20 minutes; set aside.
4. To make the sauce, mix enough water with the reserved pineapple juice to make 2 cups. In a large pot over medium heat, combine the juice mixture, 2/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, and ginger, until smooth. Cover and cook until thickened.
5. Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.