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.
2To 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.
3To 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.
4Add in your dried chilies, pour over some beef bone broth and bring that up to a boil.
5Add in your dried chilies, pour over some beef bone broth and bring that up to a boil.
6Add in your dried chilies, pour over some beef bone broth and bring that up to a boil.
7Add everything to a blender along with some tomatoes, apple cider vinegar and cilantro and give that a blend until completely smooth.
8Add everything to a blender along with some tomatoes, apple cider vinegar and cilantro and give that a blend until completely smooth.
9Add everything to a blender along with some tomatoes, apple cider vinegar and cilantro and give that a blend until completely smooth.
10Add a lean cut of steak to your slow cooker, I went with top sirloin, and then pour over your sauce.
11Add a lean cut of steak to your slow cooker, I went with top sirloin, and then pour over your sauce.
12Add a lean cut of steak to your slow cooker, I went with top sirloin, and then pour over your sauce.
13Toss in some bay leaves and cook based off the instructions shown on screen (Cook on Low: 7-8 hours).
14Toss in some bay leaves and cook based off the instructions shown on screen (Cook on Low: 7-8 hours).
15Toss in some bay leaves and cook based off the instructions shown on screen (Cook on Low: 7-8 hours).
16Then you're going to shred all your beef and add it back to the sauce.
17Then you're going to shred all your beef and add it back to the sauce.
18Then you're going to shred all your beef and add it back to the sauce.
19To make the burrito filling, add in some cooked white rice, diced white onions, low-fat Greek yogurt, a bunch of mozzarella cheese, and cilantro.
20To make the burrito filling, add in some cooked white rice, diced white onions, low-fat Greek yogurt, a bunch of mozzarella cheese, and cilantro.
21To make the burrito filling, add in some cooked white rice, diced white onions, low-fat Greek yogurt, a bunch of mozzarella cheese, and cilantro.
22Give it a mix and then toss it into the fridge to let it cool and thicken up.
23Give it a mix and then toss it into the fridge to let it cool and thicken up.
24Give it a mix and then toss it into the fridge to let it cool and thicken up.
25You're going to equally portion your filling across 18 servings.
26You're going to equally portion your filling across 18 servings.
27You're going to equally portion your filling across 18 servings.
28Give it a roll, store frozen, and then you're good to go.
29Give it a roll, store frozen, and then you're good to go.
30Give it a roll, store frozen, and then you're good to go.
Ingredients
2 onions, chopped
2 onions, chopped
2 onions, chopped
10 cloves garlic, minced or crushed
10 cloves garlic, minced or crushed
10 cloves garlic, minced or crushed
20 g avocado oil
20 g avocado oil
20 g avocado oil
10 guajillo chiles, de-stemmed & de-seeded
10 guajillo chiles, de-stemmed & de-seeded
10 guajillo chiles, de-stemmed & de-seeded
3 ancho chiles, de-stemmed & de-seeded
3 ancho chiles, de-stemmed & de-seeded
3 ancho chiles, de-stemmed & de-seeded
32 oz beef bone broth
32 oz beef bone broth
32 oz beef bone broth
1 cup water
1 cup water
1 cup water
1 tablespoon coarse salt
1 tablespoon coarse salt
1 tablespoon coarse salt
1 tablespoon ground cumin
1 tablespoon ground cumin
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried oregano
1 tablespoon dried oregano
1 tablespoon black pepper
1 tablespoon black pepper
1 tablespoon black pepper
1 teaspoon paprika
1 teaspoon paprika
1 teaspoon paprika
90 ml apple cider vinegar
90 ml apple cider vinegar
90 ml apple cider vinegar
240 ml crushed tomatoes OR red enchilada sauce
240 ml crushed tomatoes OR red enchilada sauce
240 ml crushed tomatoes OR red enchilada sauce
1 handful cilantro stems
1 handful cilantro stems
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)
64 oz top sirloin, trimmed of all exterior fat (can also use London broil, flank steak, or any other lean cut of steak)
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
3 bay leaves
3 bay leaves
300 g rice (raw weight)
300 g rice (raw weight)
300 g rice (raw weight)
226 g reduced fat mozzarella
226 g reduced fat mozzarella
226 g reduced fat mozzarella
226 g fat free mozzarella
226 g fat free mozzarella
226 g fat free mozzarella
200 g plain Greek yogurt or sour cream
200 g plain Greek yogurt or sour cream
200 g plain Greek yogurt or sour cream
1 handful chopped Cilantro
1 handful chopped Cilantro
1 handful chopped Cilantro
1 diced white onions
1 diced white onions
1 diced white onions
18 burrito tortillas
18 burrito tortillas
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.