The name burrito possibly derives from the appearance of a rolled up wheat tortilla, which vaguely resembles the ear of its namesake animal, or from bedrolls and packs that donkeys carried. Mexican popular tradition tells the story of a man named James Trinidad Martinez who used to sell tacos in a street stand, using a donkey as a transport for himself and the food, during the Mexican Revolution period (1910–1921) 1
The common burrito in the United States is not as common in Mexico.
American style burritos are larger than Mexican ones, and stuffed with more ingredients than the principal meat or vegetable filling. Pinto or black beans, rice (with cilantro and lime or Mexican style), guacamole, salsas, cheese, and sour cream are frequently added.
Burritos are one of my favorite meals, the are quick and easy and a good use for leftovers. This particular recipe I was using up some extra venison I had in the freezer. The filling can be anything you would like Beef, Chicken or Veggie. All you need to add is some onions, cheese and I always like to use rice. basically it is a free-for-all enjoy your dinner. ~GC
Venison Chili
(for burritos)
- · 2# venison diced (shank or leg)
- · 4oz Bacon diced
- · ½ Large onion diced
- · 2 Cloves garlic minced
- · 4oz. Tomato sauce
- · 2Tb. Chili powder
- · 2Tb Cumin
- · Chipotle chili in Adobo
- · 1 Bay leaf
- · Salt and Pepper
1. Render bacon over medium heat until golden brown.
2. Add diced venison and brown all sides over med. High heat. Remove to bowl
3. Add onion to pan sauté until translucent, 
now add minced garlic
4. Return venison to pan, add bay leaf, chili and cumin powder
5. Sauté over med. Heat until spices release their flavors about 1 min.
6. Stir in tomato sauce, then cover all with stock 
or water bring to a simmer and cook for several hours until meat is tender. (add liquid as needed)
