Imagine cooking armadillo for supper one night. The armadillo is the anarmor-covered mammal indigenous to the southwestern United States and South America. You’ll find the larger armadillos come from South America.
Armadillos can move quickly with their short legs and can stay underwater for as long as six minutes. Only the Tolypeutes species roll up into a ball when threatened by a predator.
As the armadillo has nocturan habits it spends its time at night looking for food. Armadillos will use their claws for digging and finding food they are like turtles as they love roots, fruits, plants and insects to eat. They make their homes in burrows which they dig using their claws. In past years, these odd little creatures have become the target of gourments.
Cooking armadillos is not hard. Well if you were preparing it for supper you would loosen the flesh from its carapace as in the case of terrapins.
Because of the armadillos slightly musky taste, the flesh is usually flavored with strong wines, spice or some acidulation. Soups can also be made from the Armadillos meat.
Here is just one of the many different dishes you can make when cooking armadillo:
Dave’s Mexican Armadillo Caserole
Ingredients:
~ 1 lb ground armadillo
~ 1 medium onion, chopped
~ 1/4 cup fresh chopped cilantro
~ 1 tsp cumin ~ 2 tbsp ground chili pepper
~ 2 cans diced green chilies
~ 1 can diced tomatoes
~ 1 can corn, drained
~ 1 cup diced zucchini
~ 2 cups shredded pepper-jack cheese
~ 1 box Jiffy cornbread mix
Directions:
In a skillet, add the meat, onions and cilantro. Season with the cumin and chili pepper. Cook until brown. Drain fat if any.
Stir in the green chilies, tomatoes, corn and zucchini.
Pour into a casserole dish. Sprinkle on the cheese.
Prepare cornbread batter according to package. Pour over top of cheese.
Bake at 350 degrees for 50 - 60 minutes or until cornbread is golden brown.
Serve and enjoy.
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