
Take your steak next level with this Blue Cheese and Pecan Butter
It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
It seemed appropriate since most of the title of the recipe was in Spanish to go the whole hog (so to speak). Venado is Spanish for venison, and though Chilaquiles are traditionally made without meat, I think this works great. I’m constantly looking for new and interesting ways to use ground venison. After a successful deer season, the freezer is well stocked. I like the challenge of adding the lean ground meat to unexpected dishes, and this recipe fits the bill.
A true peasant dish, chilaquiles is an easy way to turn tortillas into a complete meal. Corn tortillas are fried, then tossed in a sauce with a few other ingredients. The tortilla chips soften even so slightly in the warm sauce, and are optionally topped by a fried egg. FYI, fried egg with a still runny yolk is never a bad addition to any breakfast food. Fact.
Living in Texas we have access to some great Mexican grocery stores. Even the regular grocery stores carry specialty items. This means I was able to find thick pre-fried tortilla chips at the bakery section of my local store. Not having to fry your own saves a huge amount of time and mess, I gotta be honest. So if you can get the premade stuff, do it. The caveat is, they have to be actual fried tortillas, not just the commercial bags of tortilla chips. The chips need to be thick enough to soak up the sauce and still retain some structural integrity. Thin chips are gonna go mushy nearly immediately. And that, my friends, is no bueno.
If you wanted to save another step you can also use a pre-made salsa, but making your own is easy, satisfying and delicious. And chances are, if you’re a fan of this site, you aren’t afraid to give scratch recipes a try anyway. Double the salsa recipe if you want some to keep for snacks and dips later.
Recipe after the pics:
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It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
Browning the meat in pork lard and using great quality sauce are the key to these "better than restaurant" venison enchiladas.
Thinly slicing the meat is the key to these tender flavor packed sandwiches.