Quesabirria Burritos
Serves 18
Directions
- 1Cook down the chopped onions with avocado oil in a pot until browned.
- 2Add minced garlic to the pot and continue cooking.
- 3Add de-stemmed and de-seeded dried chiles to the pot.
- 4Pour beef bone broth and water over the chiles and bring to a boil.
- 5Add the boiled mixture to a blender along with coarse salt, ground cumin, dried oregano, black pepper, paprika, apple cider vinegar, crushed tomatoes or red enchilada sauce, and cilantro stems.
- 6Blend until completely smooth.
- 7Place trimmed and salted top sirloin (or other lean steak) into a slow cooker.
- 8Pour the blended sauce over the steak in the slow cooker.
- 9Toss in bay leaves.
- 10Cook on low for 7-8 hours.
- 11Remove the cooked beef from the slow cooker and shred it.
- 12Add the shredded beef back to the slow cooker with the sauce.
- 13Add cooked white rice, diced white onions, low fat Greek yogurt, mozzarella cheese, and chopped cilantro to the slow cooker.
- 14Mix all ingredients together.
- 15Refrigerate for 20-30 minutes to cool and thicken the filling.
- 16Equally portion the filling across 18 burrito tortillas.
- 17Roll each tortilla into a burrito.
- 18Store the burritos frozen.
- 19To reheat: remove from freezer, wrap in a paper towel, microwave for 2-3 minutes, then air fry at 375 for 6-8 minutes to crisp up the tortilla, or pan fry.
Ingredients
- 2 onions
- 10 cloves garlic, minced
- 20 g avocado oil
- 10 guajillo chiles
- 3 ancho chiles
- 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
- 1 handful cilantro stems
- 64 oz top sirloin, trimmed of exterior fat
- 3 bay leaves
- 300 g rice
- 226 g low 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 cookerpotblendertongsbaking dishmicrowaveair fryerpan
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.
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