I woke up in a strange Mexican hotel, groggy, clothes strewn about, wondering where the heck I was in the darkness and what I was going to do for food since I only knew a couple of other people in the entire country.
There was no food in my room. Water? Sorry, not drinking it. Even though the hotel my fishing buddy and I were in was assured to be “safe,” well, I wasn’t taking chances. Bottled water for me, please.
We were on the final full day of a week in and north of Mazatlan for bass at Angler’s Inn on El Salto and saltwater species along the Pacific coast. The last day was a saltwater trip where we’d be chasing roosterfish and some others. I was happy since the rooster is one of my must-have species. Alas, the seas were angry that day, my friends, and not only did we return fishless but the competitors in a major marlin tournament out of the same marina were struggling for any bites.
What was most excellent, however, were the handmade tamales that our boat captain’s girlfriend prepared for us that morning. They were not fancy: shredded, slow-cooked beef shrouded in a masa dough and husks, then wrapped again in tinfoil so we could enjoy them on the boat. They stayed warm for hours and were fantastic. So simple, but sometimes the most enjoyable things are, aren’t they?
Breakfast burritos are pretty common now. I’ve enjoyed them all over, although I must admit that one of my favorites has been the ones at the Valero convenience stores in Texas. Down at Falcon Lake a few years ago that was our morning stop and the “taco bar” was outstanding, with pico, onions, salsa, jalapenos and such.
You can make your own breakfast burritos with slow cooked venison, which is easy to do and would be fantastic for deer camp. Especially for the guys who don’t want the shoulders or neck roasts. Seriously, don’t throw those away like so many hunters do. Save the neck and shoulders, follow Scott Leysath’s instructions here on how to prepare them, and then save the pulled meat for breakfast burritos or lunch.
Or, if you have a 16-year old son and hear, “Do we have anything to eat?” quite often, point him to the fridge and suggest a burrito. Or five.
Follow this easy recipe for “The Wrangler” breakfast burrito, found at FoodRepublic.com, but substitute your deer meat for the brisket (which sounds great!) instead. Or, if you prefer, whip up some homemade venison breakfast sausage instead of slow cooked venison. Or do both.
You will need a great cutting board for this to handle the meat and chop up the goodies for it. Be sure to use good tortillas, throw them on your grill or stove or…
