Slow Cooker Quesabirria Burritos
Directions
- 1To start, we're going to build the foundation of flavor by cooking down some onions until browned, then adding in a bunch of minced garlic.
- 2Add in your dried chilies, pour over some beef bone broth and bring that up to a boil.
- 3Add everything to a blender along with some tomatoes, apple cider vinegar and cilantro and give that a blend until completely smooth.
- 4Add a lean cut of steak to your slow cooker, I went with top sirloin, and then pour over your sauce.
- 5Toss in some bay leaves and cook based off the instructions shown on screen (Cook on Low: 7-8 hours).
- 6Then you're going to shred all your beef and add it back to the sauce.
- 7To make the burrito filling, add in some cooked white rice, diced white onions, low-fat Greek yogurt, a bunch of mozzarella cheese, and cilantro.
- 8Give it a mix and then toss it into the fridge to let it cool and thicken up.
- 9You're going to equally portion your filling across 18 servings.
- 10Give it a roll, store frozen, and then you're good to go.
Ingredients
- 2 onions, chopped
- 10 cloves garlic, minced or crushed
- 20 g avocado oil
- 10 guajillo chiles, de-stemmed & de-seeded
- 3 ancho chiles, de-stemmed & de-seeded
- 32 oz beef bone broth
- 1 cup water
- 1 tablespoon coarse salt
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon black pepper
- 1 teaspoon paprika
- 90 ml apple cider vinegar
- 240 ml crushed tomatoes OR red enchilada sauce
- 1 handful cilantro stems
- 64 oz top sirloin, trimmed of all exterior fat (can also use London broil, flank steak, or any other lean cut of steak)
- 3 bay leaves
- 300 g rice (raw weight)
- 226 g reduced fat mozzarella
- 226 g fat free mozzarella
- 200 g plain Greek yogurt or sour cream
- 1 handful chopped Cilantro
- 1 diced white onions
- 18 burrito tortillas
Equipment
slow cookerblender
Tips
- To evenly allocate filling across servings, add everything to a bowl and weigh the entire filling weight. Divide by 18 to get the filling per burrito weight.
- If your Birria looks considerably more liquidy than mine - remove some of the liquid before adding in everything else. It will thicken as it cools.
- REHEAT INSTRUCTIONS: remove from freezer, wrap in a paper towel, microwave for 2-3 mins, then air fry at 375 for 6-8 minutes to crisp up your tortilla, or pan fry.
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