Directions
- 1Preheat a pan (11-inch wide, 2-inch deep) on medium heat.
- 2In a small bowl, combine 15g all-purpose flour, 3g chili powder, 2g crushed red pepper, 4g cumin, 2g garlic powder, 2g onion powder, 1g oregano, 4g paprika, 9g salt, 4g MSG, and 3g black pepper.
- 3Whisk the seasoning mix together and set aside.
- 4Add 964g of 96/4 ground beef to the preheated pan, spreading it out to ensure maximum contact with the pan for browning.
- 5Place a heavy object, like a stainless steel pan, topped with a grill press and a full water bottle on the beef to add pressure for browning.
- 6Set a timer for 10 minutes to cook the beef.
- 7Open the Kettle & Fire bone broth and add 7g of gelatin, stirring to allow it to bloom.
- 8Measure 102g of tomato paste into a small bowl.
- 9Grate an 8 oz block of 2% sharp cheddar cheese on the small hole side of a grater.
- 10Place the shredded cheese in a bag and refrigerate.
- 11After 10 minutes, remove the weight from the beef and use a meat chopper to break it down into small, pebble-like pieces for 2-3 minutes.
- 12Add the seasoning mix to the beef, ensuring even distribution, and mix thoroughly.
- 13Cook for 30 seconds to bloom the seasonings and cook off any raw flour taste.
- 14Pour in 479g of bone broth (with dissolved gelatin) and the tomato paste.
- 15Stir well, scraping the bottom of the pan to incorporate all brown bits.
- 16Once the liquid simmers, reduce the heat from four to three and let it reduce for 10-12 minutes, stirring and scraping the bottom every couple of minutes to prevent scorching.
- 17While the beef simmers, line up 20 low carb taco-sized tortillas and stack 20 street taco tortillas.
- 18Remove the beef from the heat and transfer it to a large bowl to cool for 10 minutes.
- 19Once the beef has cooled to about 100°F, add 500g of fat-free Greek yogurt and mix thoroughly.
- 20Place a soft taco tortilla on a scale, zero it out, and scoop 30g of jalapeño cheddar dip onto each tortilla, spreading it evenly in a circle slightly wider than the street taco tortilla.
- 21Place the can of beans on the scale, zero it out, and add 30g of fat-free refried black beans to each street taco tortilla, spreading evenly.
- 22Layer the street taco tortilla with beans on top of the cheese layer on the soft taco tortilla.
- 23Zero out the scale, scoop out the ground beef mixture, and add 85g of beef yogurt mix to the center of each layered tortilla.
- 24Add 7g of shredded cheddar cheese across the middle of each tortilla.
- 25To roll, fold both ends inward farther than you think you would have to, then fold the flap nearest to you over the filling, gently tucking in any escaping ingredients, and roll it up tightly.
- 26Wrap burritos for immediate consumption in parchment paper and store in the fridge for 2-4 days.
- 27For longer storage, flash freeze the remaining burritos, then vacuum seal them in storage bags and place in the freezer.
Ingredients
- 896 g 96% lean ground beef
- 15 g all-purpose flour
- 3 g chili powder
- 2 g crushed red pepper
- 4 g ground cumin
- 2 g garlic powder
- 2 g onion powder
- 1 g dried oregano
- 4 g paprika
- 9 g salt
- 4 g MSG
- 3 g black pepper
- 480 g beef bone broth
- 7 g gelatin
- 102 g tomato paste
- 500 g fat-free Greek yogurt
- 20 units Soft taco tortilla
- 20 units Street taco tortilla
- 30 g jalapeño cheddar dip
- 30 g fat-free refried black beans
- 86 g beef mix
- 7 g 2% sharp cheddar cheese
Equipment
pansmall bowlwhiskgrill pressmeat chopperlarge bowlgraterice cream scoop
Tips
- For less spicy burritos, cut chili powder and crushed red pepper in half or omit them.
- Double the seasoning mix and save half for next month's meal prep to save time.
- Use a heavy object like a grill press and a filled water bottle on top of the beef while browning to maximize contact with the pan for flavor.
- Scrape the bottom of the pan frequently while the beef mixture simmers to prevent scorching.
- Flash freeze burritos before vacuum sealing for long-term storage in the freezer.
- Transfer frozen burritos to the fridge 24 hours before you plan to eat them.
- When rolling burritos, fold both ends inward farther than you think you need to and then fold the flap nearest to you over the filling, tucking in ingredients as you roll tightly.
- For best results in reheating, mix Greek yogurt directly into the cooled beef.
- Pre-shredded cheese can be used, but grating a block of cheese yourself yields better flavor.
- Add your own personal flair to the recipe by using different types of beans or tortillas.
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