Beaver Backstrap Breakfast Burrito Recipe
Wrap up all your cravings for Beaver Steak and Mexican food in one delicious meal with this Beaver Backstrap Breakfast Burrito Recipe.
Servings: 2 burritos
Ingredients
- 1 beaver backstrap
- ¼ cup olive oil
- 1 ½ Tablespoons soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 3 Tablespoons butter
- 1 bell pepper (any color), seeded and diced
- ½ yellow onion, diced
- 1 cup frozen Southern hashbrowns
- 4 large eggs
- ¼ cup sour cream
- 2 large burrito-size flour tortillas
- 4 ounces Monterey Jack cheese, shredded
- ½ cup Pico de Gallo
- ½ cup guacamole
Instructions
- Place the beaver backstrap on a cutting board and go over it with a Jaccard meat tenderizer a few times on each side.
- In a 9 x 13 dish whisk together the olive oil, soy sauce, minced garlic, cumin, oregano, paprika, and chili powder. Add the beaver steak, toss to coat well, and marinate for at least 4 hours or overnight.
- When ready to cook the marinated beaver steak, pour 1 Tablespoon of canola oil into a large nonstick skillet and swirl to coat. Using tongs, gently lay beaver steak in skillet and cook over medium-high heat until underside is nicely browned, about 3 minutes.
- Flip the beaver steak over, reduce heat to medium, and cook until reverse side is equally browned and steak is medium-rare (an instant-read thermometer inserted into the thickest part will register 130 degrees F), about another 3 minutes. Transfer steak to a cutting board to rest for about 10 minutes.
- While the steak is resting, in the same large nonstick skillet over medium-high heat, add butter, bell pepper, onion, and hashbrowns, and sauté for about 5 minutes, stirring often.
- Meanwhile, whisk the eggs in a small bowl.
- Add eggs to the skillet, and cook until scrambled, then remove from heat.
- Thinly slice cooked beaver steak with a sharp knife, cutting away from your body and with the top edge of the knife leaning toward your body. Make sure to slice across the grain of the meat.
- Layout a large flour tortilla on a clean cutting board and spread ½ the sour cream evenly over one side. On the bottom ½ of the tortilla, add ½ the shredded cheese, ½ the scrambled egg mixture, ½ the sliced beaver steak, and ½ the Pico de Gallo and guacamole.
- Fold the sides of the burrito over the filling and then roll the tortilla into a tight burrito. Repeat with the other tortilla and other ½ of the ingredients. Slice and serve.
- If you are freezing the burritos, wrap each of them separately in aluminum foil before placing them in a freezer-safe resealable plastic bag. You can also use a vacuum seal bag here. Burritos will store well in the freezer for up to three months.
