Get ready to tantalize your taste buds with a mouthwatering twist on a classic Mexican favorite! These Venison Steak and Chorizo Taquitos are not just another recipe; they’re a culinary adventure that combines the rich flavors of tender venison and spicy chorizo, all wrapped up in crispy corn tortillas. Perfect for a weeknight dinner or a festive gathering, these taquitos are sure to impress your family and friends. With just a handful of ingredients and a little bit of time, you can create a dish that’s bursting with flavor and sure to leave everyone asking for seconds. Dive into this recipe and discover how to bring the bold taste of Mexico to your table!
Ingredients
- 1 pound venison steak, sliced
- 1/2 pound chorizo sausage
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sour cream
- 1/4 cup salsa
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Pat the venison steak dry with paper towels and season generously with salt and pepper on both sides.
- Heat a large skillet over medium-high heat. Add the chorizo sausage and cook for 5-6 minutes, breaking it into small crumbles until it's fully browned and releases its oils.
- Remove the chorizo from the skillet and set aside. In the same skillet with remaining chorizo oils, quickly sear the venison steak slices for 2-3 minutes per side for medium-rare, ensuring a nice golden-brown crust.
- Remove the venison and let it rest for 3-4 minutes. Then slice the steak into thin, bite-sized strips.
- Warm the corn tortillas in a separate skillet or directly over a gas flame for 15-20 seconds per side to make them pliable.
- Combine the chorizo and venison strips, mixing them together to create the taquito filling.
- Place a portion of the meat mixture in the center of each tortilla, then roll tightly to form taquitos.
- In a clean skillet, heat oil to 350°F. Carefully fry the rolled taquitos for 2-3 minutes per side until crispy and golden brown.
- Drain the taquitos on paper towels to remove excess oil.
- Plate the taquitos and garnish with shredded lettuce, diced tomatoes, a dollop of sour cream, and salsa on the side.
- Serve immediately while hot and crispy, allowing guests to add additional toppings as desired.
Tips
- Choose Quality Meat: For the best flavor, select high-quality venison steak. If you can, ask your butcher for recommendations on the best cuts for grilling or frying.
- Season Well: Don’t be shy with the salt and pepper! Proper seasoning enhances the natural flavors of the venison and chorizo, making your taquitos even more delicious.
- Rest Your Meat: Allowing the venison to rest after cooking is crucial. This helps the juices redistribute, ensuring each bite is tender and juicy.
- Perfect Tortilla Technique: Warm your corn tortillas just enough to make them pliable but not too long that they dry out. This will make rolling them easier and prevent them from cracking.
- Fry with Care: When frying the taquitos, maintain the oil temperature at 350°F for the perfect crispy texture. Too hot, and they’ll burn; too cool, and they’ll absorb excess oil.
- Customize Your Fillings: Feel free to add other ingredients to your filling, like cheese or peppers, for an extra flavor kick!
- Serve Fresh: Taquitos are best enjoyed immediately after frying. Serve them hot with your favorite toppings for the ultimate experience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 120mg
