Venison Baked Burrito w/ Avocado Jalapeno Cream Sauce

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Burritos make me happy. So do avocados. And cilantro. Basically any Mexican food makes me happy.

We used to live in Austin, within walking distance to a Chuy’s. Chuy’s does this amazing thing where they smother their burritos with various delicious sauces. I thought I’d give the sauce thing a try.

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I’ve shared a burrito recipe here before, a Freebirds inspired burritos.

41 Venison Fajita Burritos (420x420)

I love these burritos but I wanted something I could keep warm in the oven and allow everyone to sit down to a warm burrito together at one time.

And oven burritos should certainly be covered in some kind of creamy sauce.

31 Venison Baked Burrito (420x420)

The sauce should be made first to give it time for the flavors to mix and blend.

Here’s the sauce:

1 Jalapeno Cream Sauce Ingredients

Crema Mexican  |  Cilantro  |  Jalapeno  |  Avocado  |  Cumin

 

Step 1 ~ 3 minutes

Coarsely chop one jalapeno and one bunch of cilantro.

2 Jalapeno and cilantro

Place the jalapeno {seeded}

3 Jalapeno in processor

and cilantro into a food processor.

4 Cilantro in processor

Finely chop them up.

5 Finely chopped

 

Step 2 ~ 3 minutes

Cut an avocado open and remove the seed.

6 Avocado halves

Place the avocado into a medium bowl.

7 Avocado in bowl

I use a bent fork to mash my avocado.

8 Avocado smoosher

Mash it up completely.

9 Smooshed avocado

 

Step 3 ~ 5 minutes

Add the cilantro and jalapeno to the bowl

10 Add cilantro and jalapeno

and add ¼ tsp cumin.

11 Add cumin

In retrospect, I also highly recommend that you add some salt at this point too. Half a teaspoon of regular or garlic salt should do the trick.

Pour in an 8 ounce bottle of Crema Mexicana.

12 Mexican Crema

This is the brand I used:  La Vaquita.

15 The Crema

Stir the cream together with the avocado mix.

13 Stir

Place the Avocado Jalapeno Cream Sauce in the fridge to soak in the flavors.

14 Jalapeno Avocado Cream Sauce

Now the Venison Baked Burritos.

You’ll need:

16 Venison Burritoes with Jalapeno Avocado Cream Sauce Ingredients

Venison Taco Meat  |  Pinto beans  |  Cilantro Rice  |  Cheese  |  Tortillas  |  Avocado Jalapeno Cream Sauce

 

Step 1 ~ 10 minutes

The next time you make tacos double up on the ground venison and freeze half the mix. That’s how I got this mix ready to go. In case you’re wondering, my taco meat includes ground venison, a diced tomato, a little salsa, and some taco seasoning. Pretty basic.

Warm the leftover taco meat in a large skillet.

17 Taco meat

I love cooking with leftover ingredients. It’s a real time saver.

I had 1 c Drunken Charro Beans leftover. My kids “don’t like beans,” so I got sneaky and added them to the meat,

18 Add beans

then mashed them up.

19 Mush the beans

You could leave them whole or even add some canned refried beans.

20 Stir in beans

Beans? What beans? Veggies added, kids none-the-wiser.

 

Step 2 ~ 15 minutes

Lightly spray a 9 x 13 baking dish with cooking oil.

22 Spray dish

Once the meat is heated through, warm the burrito-sized tortillas in a warm, lightly oiled cast iron skillet or griddle. One at a time, heat the tortillas on both sides until warm and lightly browned.

21 Warm the tortillas

Spoon 2 – 3 Tbsp cilantro rice {another leftover ingredient} onto the center of the tortilla

23 Rice

and top it off with an equal amount of meat and beans.

24 Meat

Add plenty of shredded cheese.

25 Cheese

Grab the tortilla on an edge away from the line of filling, roll it over the top of the filling, and use it to scoot the filling tightly inside the tortilla. Roll the tortilla up, pushing in the ends as you roll. With a little practice you’ll get the hang of it. The trick is to not expect perfection, and to use warm tortillas that are more flexible and less likely to tear.

26 Burrito

You should be able to get eight burritos. Place them side by side in the baking dish.

27 Burritoes in the dish

Spoon the entire bowl of Avocado Jalapeno Cream Sauce on top of the burritos.

28 Top with cream sauce

Bake them in a preheated oven at 350° for 10 minutes until the burritos and sauce are warmed through.

Serve the Venison Baked Burritos with Avocado Jalapeno Cream Sauce immediately. Best served with a fork and a knife.

29 Warm burritoes

Like I said earlier, the only thing I’d do differently is to add a little salt to the sauce, which was an easy fix when we sat down to dig in. The kids devoured their burritos, beans and all, and Coach had a couple to take to work the next day.

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What kind of things do you like in your burritos? The filling is flexible, but this sauce is amazing. Tell us how you like your burritos in the comments below!

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  • Mason

    While I didn’t get mine as creamy as yours this was an awesome recipe! Although a little side note… I had never bought avacados before so did not knownwhat to look for hahaha. Maybe a tip added in for those of us who are new. Agaon amazing recipe and love the page!

    • Noel

      Great question! I have shared some tips in the past for finding the perfect avocado. It’s in this recipe for Fresh Guacamole. Here’s the link to the site I reference: http://www.nwedible.com/never-buy-a-rotten-avocado-again/. Basically, pop the stem off and if it’s still green it’s good, but it should be slightly soft/squishy to the touch, although not mushy. I hope this helps for future avocado purchases. I could live on avocados. 🙂

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