I saw Rachael Ray use Leyden Cheese on her show a few weeks ago. I had never heard of it but when I heard cumin, I was in! Cumin is one of my all time favorite spices! Cumin is used a lot in Spanish, Mexican, and Middle Eastern dishes! It has a unique. smoky fragrance and taste. It is not spicy hot just adds a fantastic flavor! So the mice in my brain starting working overtime to come up with a unique dish for Leyden Cheese!
In the eighties, my boyfriend and I used to go to a little Mexican restaurant in Penfield, NY called Fiesta Cantina. Fiesta Cantina isn’t there anymore but I still remember their Burritos with cheese sauce.
I married those two thoughts together and came up with Burritos with Leyden Cheese Sauce! It was fantastic!!!
Slightly frozen meat is easier to slice consistently thin slices. The reason I sliced the venison is because it does not shred well like beef does. If you use beef, you can just place the roast in a pan. Just barely cover it with water. Bring to a boil and then reduce heat to a low simmer. after beef temperature reaches 165°F, let it cool in the water. Once it’s cool enough to handle, shred the beef with 2 forks. You can easily use chicken for this recipe too. Cook it and shred it as you would beef.
For Venison, mix marinade ingredients in a covered container and add venison. Coat all the venison pieces with marinade and refrigerate. I marinated it for 2 days but 1 day would be fine.
While the meat is marinating, make your cheese sauce. So many people I know are intimidated by white sauces. White sauces get a bad rap. They are so easy and this is a foolproof method that is half the calories of whole milk and a fraction of the fat and calories of heavy cream. I make it with cashew milk which has 75 calories per cup, as opposed to whole milk which has 149 calories per cup or heavy cream which has 408 calories per cup.
The cashew milk makes a smooth, silky, creamy sauce that you couldn’t get a lump in if you tried. It also stands up to heat better so you never get a sauce that falls apart due to the heat.
First melt the butter in a medium, heavy bottom saucepan.
Heat the milk in a separate saucepan over medium high heat. This step saves you at least 20 minutes worth of stirring.
Grate the Leyden cheese with a coarse shredder.
Once the butter is melted and is frothy and bubbly, add an equal amount of flour (or cornstarch or GF flour to make it gluten free). In other words if you use 2 tablespoons of butter, whisk in 2 tablespoons flour.
See how smooth it is already?
Keep whisking for about 4-5 minutes, until the butter and flour are bubbly. This will remove the flour taste. Stream milk in slowly. This step is impossible to photograph because you have to keep whisking. Check out our new Youtube video on how to make foolproof cheese sauce. Click the link- Easy Foolproof Cheese Sauce
Once the sauce is smooth and thickened, it will coat the back of the spoon, (usually takes about 10 minutes) add cheese one large handful at a time.
Melt cheese and stir a few more minutes until bubbly. Taste now and add salt and pepper to taste. The reason you wait until the end to salt is because different cheeses have different salt content. You don’t want your sauce to become too salty.
See how smooth and creamy the sauce is? Prima!
Add olive oil to pan and heat over high heat. Add meat a few pieces at a time and quickly brown. Venison has virtually no fat so the thinner pieces may not even have to be turned. Remove to a bowl.
Save the remaining marinade, until all the meat is browned,
Add marinade to the same pan the meat was browned in with 1 Tbsp. cornstarch mixed with 1/4 cup of water.
Set up a fixings bar with anything you like. Some great fixings are diced tomatoes, shredded lettuce, frijoles (refried beans), sliced hot peppers (either fresh or pickled), sliced green onions, sliced black olives, avocado slices, and your favorite salsa.
Add beans and meat to inside of burrito and roll. Arrange on plate with seam side down and then top with the cheese sauce and your favorite toppings. Turkey Enchiladas Verde are amazing, as well! I hope you like the recipe today for Leyden Cheese Sauce for Burritos!
Cumin spiced Leyden Cheese makes these burritos extra special!
- 1/3 c . white vinegar
- 1/3 c . olive oil
- 1/3 c . lime juice
- 1 juiced lemon
- 1 Tbsp . ground cumin
- 1 tsp . salt
- 2 tsp . black pepper
- 1 Tbsp . oregano
- 1 Tbsp , parsley
- 2 lb . venison leg roast
- 2 Tbsp . butter
- 2 Tbsp . flour
- 3 c . cashew milk (can substitute cow's milk)
- 3 c . Leyden Cheese
- about 1/2 tsp. salt (see notes below)
- 1/2 tsp . black pepper
- 1 tsp . salt
- 2 tsp . black pepper
- 1 Tbsp . olive oil
- marinated venison
- 1 Tbsp . cornstarch
- 1/4 c . water
- Flour tortillas , I like 10"
- Frijoles (refried beans)
- Toppings of your choice; such as; diced tomatoes , shredded lettuce, sliced black olives, sliced green onion, sliced avocado, sliced fresh or pickled jalepenos, sour cream or creme fraiche, salsa
Mix all ingredients together except venison.
Slice venison roast very thin. It will slice more easily if it is pretty frozen
Add venison to marinade, stir to coat. Refrigerate at least overnight or up to 2 days.
Heat cashew milk over medium high heat.
Melt butter in a medium saucepan. Don't let the butter brown.
Cook flour and butter for 3-4 minutes to remove the floury taste.
Whisking constantly, stream in heated cashew milk.
Whisk often to avoid sticking to the bottom of the pan. Let sauce cook and thicken, usually about 10 minutes, until sauce coats the back of a spoon.
Add cheese, large handfuls at a time, melting the cheese between additions.
Cook along for another few minutes until nice and thick.
Taste the sauce for salt. Always taste first because different cheeses have different salt content.
Add pepper to taste.
Add olive oil to a large frying pan over high heat.
Add venison pieces a few at a time and brown. flip meat over and brown briefly, some of the smaller pieces may not need to be flipped. Don't overcook.
Remove venison to a bowl. Continue to brown the rest of the venison.
After all of the venison is browned, reduce heat to medium low. Add the remaining marinade to the pan. Scrape all of the browned bits to the bottom of the pan. Add water, if necessary.
Mix cornstarch and water into a slurry and whisk into the sauce in the pan.
When thickened to desired consistency, add meat back to pan, briefly. Stir to coat all of the meat in the sauce.
Heat tortillas, one at a time in a dry pan over high heat. If you have a gas stove, tortillas can be heated directly over open flame for a few seconds.
Spread a few tablespoons frijoles in the center of the tortillas shell. Add as much meat as you like.
Roll tortilla and place seam side down on serving plate. Top with cheese sauce and any toppings that you like.
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Originally Published 2/8/2015