# Quesabirria Burritos

These slow cooker Quesabirria burritos pack 40 grams of protein each and are perfect for meal prepping.

- Servings: 18 servings
- Cuisine: Italian
- Category: Soup
- Language: en

## 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

## Instructions

1. Cook down the chopped onions with avocado oil in a pot until browned.
2. Add minced garlic to the pot and continue cooking.
3. Add de-stemmed and de-seeded dried chiles to the pot.
4. Pour beef bone broth and water over the chiles and bring to a boil.
5. Add 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.
6. Blend until completely smooth.
7. Place trimmed and salted top sirloin (or other lean steak) into a slow cooker.
8. Pour the blended sauce over the steak in the slow cooker.
9. Toss in bay leaves.
10. Cook on low for 7-8 hours.
11. Remove the cooked beef from the slow cooker and shred it.
12. Add the shredded beef back to the slow cooker with the sauce.
13. Add cooked white rice, diced white onions, low fat Greek yogurt, mozzarella cheese, and chopped cilantro to the slow cooker.
14. Mix all ingredients together.
15. Refrigerate for 20-30 minutes to cool and thicken the filling.
16. Equally portion the filling across 18 burrito tortillas.
17. Roll each tortilla into a burrito.
18. Store the burritos frozen.
19. To 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.

## Equipment

- slow cooker
- pot
- blender
- tongs
- baking dish
- microwave
- air fryer
- pan

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8UcVYch/
- Recipe page: https://www.cliprecipe.com/recipe/4e8f8cdc-12e1-44e0-8cae-f90c9e040e74
- Extracted: 2025-12-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt