2 lbs elk meat, trimmed of fat and cubed into small pieces
1 cup flour
6 Tbsp oil
2 medium onions, diced
1 7oz. can diced green chilies
1 3oz. cans diced jalapeno peppers
2 cups milk
1 tsp salt
1 tsp cumin
½ tsp black pepper
½ tsp garlic salt
¼ tsp oregano
1 lb cheddar cheese, grated
1lb Monterey Jack cheese, grated
24 6 inch tortillas, at room temperature
- Coat meat in ½ cup of the flour and brown in large skillet with ¼ cup oil over medium high heat.
- Reduce heat and add onions, half of the green chilies and the jalapeno peppers.
- Simmer for at minutes and drain off any excess fat.
- In a separate large skillet add 3 tablespoons of oil and heat over medium high heat.
- Add ½ cup flour and stir a few minutes until the 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 1/3 of the meat mixture to the milk mixture that you just made and cook to the consistency of gravy on medium heat. Remove from heat when done.
- Take your room temperature tortillas and spoon 2 tablespoons of the meat mixture and 1 tablespoon each of the cheddar and jack cheese into the tortilla.
- Roll up and place seam side down in a large rectangular pan at least 2” deep, you may need 2 pans.
- Prepare remaining tortillas in the same manner and arrange in a single layer in baking pans.
- Cover all the burritos with the gravy mixture and top with the rest of the cheese
Bake 20 minutes @ 350°, uncovered.
Helpful tidbits: I have used ground meat for the burritos but I prefer the diced meat, the little extra time is worth it. I usually get 2 pans out of this recipe, freezing the second pan for later use.