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.

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

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.

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

Here’s the sauce:

Crema Mexican  |  Cilantro  |  Jalapeno  |  Avocado  |  Cumin

Step 1 ~ 3 minutes

Coarsely chop one jalapeno and one bunch of cilantro.

Place the jalapeno {seeded}

and cilantro into a food processor.

Finely chop them up.

Step 2 ~ 3 minutes

Cut an avocado open and remove the seed.

Place the avocado into a medium bowl.

I use a bent fork to mash my avocado.

Mash it up completely.

Step 3 ~ 5 minutes

Add the cilantro and jalapeno to the bowl

and add ¼ tsp 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.

This is the brand I used:  La Vaquita.

Stir the cream together with the avocado mix.

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

Now the Venison Baked Burritos.

You’ll need:

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.

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,

then mashed them up.

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

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.

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

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

Add plenty of shredded 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.

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

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

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.

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.

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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