Directions
- 1Preheat a pan on medium heat. An 11-inch wide, 2-inch deep pan is sufficient for a month's worth of burritos.
- 2Prepare the seasoning mix: In 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. Whisk together and set aside.
- 3Add 896g of 96/4 ground beef to the preheated pan, ensuring it sizzles. Spread the meat out so every inch touches the pan for maximum browning.
- 4Place a heavy object (like a stainless steel pan or grill press with a water bottle) on top of the beef to add pressure and promote browning. Set a timer for 10 minutes.
- 5While the beef cooks, prepare the gelatin: Cut open a packet of bone broth and add 7g of gelatin, allowing it to bloom for 10 minutes.
- 6Measure out 102g of tomato paste into a small bowl.
- 7Grate an 8 oz block of 2% sharp cheddar cheese using the small-hole side of a grater. Store the shredded cheese in a bag in the fridge.
- 8After 10 minutes, the beef should be browned. Use a meat chopper to break the beef into small, pebble-like pieces for 2-3 minutes.
- 9Add the seasoning mix to the beef, ensuring even distribution. Mix everything and cook for 30 seconds to allow the seasonings to bloom and cook off any raw flour taste.
- 10Pour in 479g of bone broth (with dissolved gelatin) and the tomato paste into the pan with the beef.
- 11Stir well, scraping the bottom of the pan to pick up flavorful brown bits.
- 12Once the liquid starts simmering, 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.
- 13While the beef simmers, line up 20 low carb tacoized tortillas and stack 20 street taco tortillas.
- 14Once the beef mixture has thickened, remove it from the heat for a final mix. Transfer it to a large bowl and let it cool for 10 minutes.
- 15After the beef has cooled to about 100°F, add 500g of fat-free Greek yogurt and mix it thoroughly into the beef.
- 16To assemble the burritos, place 30g of cheese sauce (like jalapeño cheddar dip) on each soft taco tortilla, spreading it evenly in a circle slightly wider than the street taco tortilla.
- 17Add 30g of fat-free refried black beans to each street taco tortilla, spread evenly, and then lay it on top of the cheese sauce on the soft taco tortilla. Repeat for all 20 tortillas.
- 18Scoop approximately 85g of the beef and yogurt mixture onto the center of each layered tortilla.
- 19Add 7g of shredded cheddar cheese across the middle of the beef mixture on each tortilla.
- 20To roll the burritos, fold both ends inward farther than you think, then bring in the sides to seal properly. Fold the flap nearest to you over the filling, gently tuck in any escaping ingredients, and roll it up tightly.
- 21Store burritos for consumption within 2-4 days wrapped in parchment paper in the fridge. For longer storage, flash freeze the remaining burritos, then vacuum seal them in storage bags.
Ingredients
- 15 g all-purpose flour
- 3 g chili powder
- 2 g crushed red pepper
- 4 g cumin
- 2 g garlic powder
- 2 g onion powder
- 1 g oregano
- 4 g paprika
- 9 g salt
- 4 g MSG
- 3 g black pepper
- 896 g 96/4 ground beef
- 479 g bone broth
- 7 g gelatin
- 102 g tomato paste
- 8 oz 2% sharp cheddar cheese block
- 20 low carb tacoized tortillas
- 20 street taco tortillas
- 500 g fat-free Greek yogurt
- 30 g cheese sauce (jalapeño cheddar dip recommended)
- 30 g fat-free refried black beans
Equipment
pansmall bowlwhiskmeat choppergraterbaglarge bowlice cream scoopscale
Tips
- For less spicy burritos, cut chili powder and crushed red pepper in half or omit them.
- For maximum browning and flavor, press the ground beef firmly against the pan during cooking.
- To enhance moisture, texture, and flavor in low-fat ground beef, add bone broth and gelatin.
- Grate your own cheese for better flavor compared to pre-shredded cheese.
- To prevent scorching, scrape the bottom of the pan and stir every couple of minutes while the beef mixture simmers.
- Allow the beef mixture to cool for 10 minutes before adding Greek yogurt for best results.
- For optimal storage, wrap burritos for immediate consumption (2-4 days) in parchment paper and refrigerate; flash freeze and vacuum seal the rest for longer storage.
- Mixing Greek yogurt directly into the beef improves reheating results across all methods.
- When rolling burritos, fold both ends inward farther than you think and tuck in any escaping ingredients before rolling tightly.
Related recipes
Dairy free crockpot chicken fajita pasta
Mexican · Soup6h
Three Chili Chicken
Mexican · Soup50m
Tex-Mex Ground Beef Enchiladas
Mexican · Soup
Creamy Chickpea Tortilla Soup
Mexican · Soup
Air Fryer Crispy Salmon Bites with a low cal chipotle sauce
Mexican · Soup
Easy Dinner
Mexican · Soup
Creamy Poblano Chicken Rellenos Soup
Mexican · Soup
Huitlacoche Quesadilla
Mexican · Soup
Creamiest Chicken Enchiladas
Mexican · Soup
Nacho Chicken Bean Burritos
Mexican · Soup
Loaded Nacho Fries
Mexican · Soup30m
Crock Pot Green Enchilada Chicken Soup
Mexican · Soup4h