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Elk: Smothered Green Chile Burritos

Source of Recipe


From "The Elk Hunter's Cookbook"



List of Ingredients



• 2 pounds elk meat (any cut, as long as it's elk and well trimmed), cut into small chunks
  
• 1 cup flour
  
• 6 to 7 Tbsp vegetable oil
  
• 2 medium onions, diced
  
• 1 (7-ounce) can diced green chilies
  
• 2 cans diced jalapeño peppers (3 ounces each)
  
• 2 cups milk
  
• 1 tsp salt (optional)
  
• 1 tsp cumin
  
• ½ tsp pepper
  
• ½ tsp garlic salt
  
• ¼ tsp oregano
  
• 1 pound Cheddar cheese, grated
  
• 1 pound Monterey Jack cheese, grated
  
• 24 flour tortillas (6-inch size)
  






Instructions



1. Coat meat in ½ cup flour and brown in large skillet with ¼ cup vegetable oil over medium-high heat. Reduce heat and add onions, half of the green chilies, and 2 ounces jalapeños (or 3 ounces for a spicier flavor). Simmer for 10 to 15 minutes. Drain excess fat.
   
   
2. In a separate large skillet, add 2 to 3 tablespoons vegetable oil and heat over medium-high heat. Add ½ cup flour and stir for a few minutes, until flour is cooked. Add milk slowly, stirring constantly with a whisk. As mixture thickens, add remaining green chilies, salt, cumin, pepper, garlic salt and oregano. Heat thoroughly. Add a third of the meat mixture and cook to the consistency of gravy.
   
   
3. Meanwhile, have the tortillas at room temperature to prevent cracking. Spoon 2 tablespoons of the meat mixture and 1 tablespoon each of Cheddar and Monterey Jack cheese onto a tortilla. Roll up and place seam-side down in a large rectangular baking dish (you may need 2 baking dishes). Prepare remaining tortillas in the same manner, in a single layer. Cover all burritos with the gravy mixture and top with the rest of the cheeses. Cover and bake at 350° F for 15 to 20 minutes.
   
   Serve with Spanish rice and guacamole.
   
   Serves 6 to 8