PEAX Equipment

Elk Gordita Crunch Wrap

You know for being such a critical son of a bitch I don't see you bringing much to the party Mr. Transplant......

Let's see some authentic shit

Bruh my dad owned a Taqueria in West Sacramento for 5 years. I done my time alright.

And I literally asked you an hour ago if I could borrow your burner so I can make Tamales this weekend :ROFLMAO:
 
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You put the cut ends in a cup with water..
Yes, I'm well aware of the possibilities... I was talking the realities.

I've cut it like once in my life, and it still ended up behind the box wine and went bad before I could use it all.

When I buy cilantro it's because I'm making tacos that night. If any more of it gets used after than it's just icing on the cake.
 
cheesy gordita crunches - i think one of these was antelope and the other white tail.

NOTE THE CILANTRO

these days i generally smother my food with cilantro, rather than complement it with cilantro


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WFT is that white shit on there?!! Freakin' hypocrite.

I've got some elk marinating for carne asada (not going to lie, it's actually my first attempt at this particular recipe, I tend towards the slow cooked dishes).
 
Got a little spin on the ever so famous Cheesy Gordita Crunch Wrap.

Ingredients:
Elk Meat 3lbs
Large Tortillas
Sour Cream
Guacamole
Jalapeños
Lettuce
Cheese ( don't judge me by my decisions cheese slobs)
Hot sauce

Brown meat and seasonView attachment 172374

Prepare ingredients
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Warm tortilla a cut a slit in the middle of tortilla (bigger tortillas the better)
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Assemble tortilla in 4 quadrants
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The begin the fold
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Place on griddle or fry in a pan
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Pull off and enjoy......
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Looks delicious! This will be on the dinner menu very soon!
I’ll probably add some diced tomatoes and Tapatio also!
 
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