Elk Steak and Green Chile Breakfast Tacos - Realtree Camo
Leftover elk steak is a rare thing around here, but when we have it, these breakfast tacos are a fun way to use it up
Ingredients
- 1 pound grilled elk or venison backstrap, sliced
- 6-8 corn or flour tortillas, warmed
- 2-3 roasted Hatch chile peppers, chopped
- 6-8 eggs, fried to your desired doneness
- 1 cup cotija cheese
- Hot sauce and chopped cilantro, if desired
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