Fried chicken and tacos on blue plate.

Tex-Mex Breakfast Burritos - Two Versions!

20/03/2019 | By Cowboy Kent Rollins

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 We're actually cooking this recipe up in Central Texas area and are inspired to do a Tex Mex version of breakfast burritos! more
Since we're in Texas where there are a lot of deer, we're going to be using venison, but you can easily substitute these recipes with ground beef or steak. We're doing two versions here- a chicken fried version and then a scrambled version.

We're also using our homemade tortillas recipe, if you don't want to use store-bought ones.  

Scrambled Version

First off, we roasted some Anaheim and jalapeno peppers on Bertha until they got evenly blistered. Add those to a plastic sack with a little cold water and let them steam a few minutes. This will make removing the outer skins much easier. Then go ahead and give 'em a good dicing.
This first version we'll be cutting up the venison into bite-sized pieces and tossing them into a cast iron skillet or Dutch oven with a little oil. Once that meat starts browning, stir in the peppers, onion and some good Mexican spices of cumin, oregano and garlic.  


Once that meat gets fully browned it's time to scramble up the eggs.



This is a pretty simple deal, because all we have to do now is add this to a tortilla with some cheese. To make this a little different though, we're going to fold the four corners of the tortilla inward to meet in the middle. Then place it, sealed side down, into a lightly greased skillet. I like to toast these a couple minutes on both sides until they are a light golden brown for a little extra crunch.



Be sure to serve these with our Green Pepper Salsa from our Chimichangas recipe too: https://kentrollins.com/chimichangas/

Chicken Fried Version

Now we're going to mix it up a little and give this venison a good batter and deep fry it!
For the batter recipe we're using a mixture of buttermilk, cornstarch and baking powder, along with seasoned flour. Cornstarch and baking powder in the mixtures will help that batter bond well to the meat and give it a thick and crispy golden brown crust.  

Be sure and tenderize the meat with a meat tenderizing hammer on both sides. If you're using beef steak, a lot of times the butcher will already have the cubed steak tenderized. But if not, simply use the hammer for the beef too.



I like to let the venison soak in the buttermilk a few minutes to absorb in. I've even soaked deer meat overnight in buttermilk for maximum tenderness.

We're going to double baptize these rascals in the buttermilk, then dredge through the flour to thoroughly coat. Then back in the buttermilk and finish one more time in the flour mixture. That's going to give us that thick crust!

Heat a good fry oil (I like peanut or canola) in a Dutch oven or saucepan to 350 degrees F. It's best to always deep fry, because pan frying can cause sticking if you don't have a well-seasoned pan. Roll them around until you get a good golden brown and then let cool on a wire rack.


After we get the meat fried, it's time for the eggs. Go ahead and crack the eggs into a lightly greased skillet and cook them over-easy to over-medium... whichever you prefer.

Now it's time to assemble the goodness!

Take a tortilla and sprinkle with cheese, then top with a piece of venison, some of that good pepper/onion mixture and then with the fried egg. You can roll up, or fold over like we did in the previous burrito, but be careful not to bust the egg!



Now give it a good bite 'cause you're going to get that good crunch of the chicken fried venison and then the gooeyness of the egg!

We appreciate you sharing our recipes with your friends and family!



Now you have two breakfast burrito versions to enjoy! Be sure to check out the video below because we had a special guest to help us in camp for this one! Famous Texas country music singer/songwriter Granger Smith helped us out. While there, he also filmed his upcoming music video Holler. We've got a sneak peak of that in the video below!  






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Chicken Fried Tex Mex Burrito - Cowboy Kent Rollins

Servings 4
Author Cowboy Kent Rollins

Ingredients

  • 1 jalapeno pepper

  • 2 Anaheim peppers

  • ½ yellow onion

    diced
  • 1 tablespoon cooking oil

  • 1 teaspoon cumin

  • 1 teaspoon ground oregano

  • 1 lb. venison backstrap

    or 4 (4 oz. cubed steaks)
  • 1 ½ cups buttermilk

  • 2 tablespoons baking powder

    divided
  • 2 tablespoons cornstarch

    divided
  • 5 teaspoons Red River Ranch Mesquite

    or salt and pepper (divided)
  • 2 cups all-purpose flour

  • Fry oil

  • 4 large eggs

  • Shredded cheese for sprinkling

  • Tortillas for serving

Instructions

  1. Heat the peppers over high heat or on a grill until they blister, rotating frequently. Place the peppers in a plastic sack with a tablespoon of cold water and seal. Let rest a few minutes, then remove from the sack and peel off the outer skin. Remove the seeds, if desired, and dice.
  2. Add the peppers, onion and cooking oil to a cast iron skillet over medium heat. Stir in the cumin and oregano. Cook about 8 minutes, or until the onion is tender, stirring occasionally. Set aside.
  3. Slice the venison into about 1/2-inch thick pieces. If using steak, skip this step. Tenderize both sides of the venison (or steak) with a meat hammer. Cover and set aside.
  4. In a medium bowl, whisk together the buttermilk, 1 tablespoon baking powder, 1 tablespoon cornstarch and 2 teaspoons Mesquite seasoning.
  5. In a separate bowl, combine the flour, 1 tablespoon baking powder, 1 tablespoon cornstarch and 3 teaspoons Mesquite Seasoning.
  6. Place the venison pieces in the buttermilk and let rest about 4 minutes. Then dredge through the flour mixture to evenly coat. Repeat through the buttermilk and flour mixtures to double coat.
  7. Add enough of the fry oil to a Dutch oven or saucepan to deep fry and heat to 350 degrees F. Add the venison, a few pieces at a time, to the oil. Cook until golden brown, flipping as needed. Set aside in a warm place.
  8. Add the eggs to a greased skillet over medium heat and cook until over easy to over-medium.
  9. Sprinkle a tortilla with cheese and top with 1 piece of venison, pepper/onion mixture and 1 egg. Sprinkle with additional cheese. Repeat with the remaining ingredients. Fold or roll and serve immediately.

Notes

  • Try with our homemade tortillas: https://kentrollins.com/homemade-tortillas/

    Or Green Pepper salsa: https://kentrollins.com/chimichangas/

Print Recipe Pin

Tex Mex Scrambled Breakfast Burrito - Cowboy Kent Rollins

Makes 4 - 6 servings
Servings 0
Author Cowboy Kent Rollins

Ingredients

  • 1 jalapeno pepper

  • 2 Anaheim peppers

  • 1 lb. venison backstrap

    or steak/ground beef
  • 2 tablespoons cooking oil

  • 1 tablespoon Red River Ranch Mesquite

    or salt and pepper
  • 1 teaspoon cumin

  • 1 teaspoon ground oregano

  • 2 teaspoons dried minced garlic or 2 garlic cloves

    minced
  • ½ yellow onion

    diced
  • 4 large eggs

  • Shredded cheese for sprinkling

  • Tortillas for serving

Instructions

  1. Heat the peppers over high heat or on the grill until they blister, rotating frequently. Place the peppers in a plastic sack with a tablespoon of cold water and seal. Let rest a few minutes, then remove from the sack and peel off the outer skin. Dice and remove the seeds, if desired. Set aside.
  2. Meanwhile, cut the venison (or beef) into bite-sized pieces. Add the venison to a cast iron skillet with the cooking oil. Stir in the Mesquite, cumin, oregano and garlic. Cook over medium heat until the meat begins to brown. Stir in the peppers and onion. Continue cooking until the meat has completely browned and the vegetables have softened.
  3. Stir in the eggs and cook until the eggs are done, stirring occasionally.
  4. Top the tortillas with the meat mixture and generously sprinkle with cheese. Fold the four corners inward to meet in the middle. Place the seal side down onto a lightly greased cast iron skillet. Cook on both sides about 2 minutes over medium heat, or until lightly toasted.

Notes

  • Try with our homemade tortillas: https://kentrollins.com/homemade-tortillas/

    Or Green Pepper salsa: https://kentrollins.com/chimichangas/

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