1Preheat a pan on medium heat. An 11-inch wide, 2-inch deep pan is sufficient for a month's worth of burritos.
2Preheat a pan on medium heat. An 11-inch wide, 2-inch deep pan is sufficient for a month's worth of burritos.
3Preheat a pan on medium heat. An 11-inch wide, 2-inch deep pan is sufficient for a month's worth of burritos.
4Prepare 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.
5Prepare 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.
6Prepare 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.
7Add 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.
8Add 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.
9Add 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.
10Place 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.
11Place 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.
12Place 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.
13While 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.
14While 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.
15While 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.
16Measure out 102g of tomato paste into a small bowl.
17Measure out 102g of tomato paste into a small bowl.
18Measure out 102g of tomato paste into a small bowl.
19Grate 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.
20Grate 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.
21Grate 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.
22After 10 minutes, the beef should be browned. Use a meat chopper to break the beef into small, pebble-like pieces for 2-3 minutes.
23After 10 minutes, the beef should be browned. Use a meat chopper to break the beef into small, pebble-like pieces for 2-3 minutes.
24After 10 minutes, the beef should be browned. Use a meat chopper to break the beef into small, pebble-like pieces for 2-3 minutes.
25Add 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.
26Add 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.
27Add 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.
28Pour in 479g of bone broth (with dissolved gelatin) and the tomato paste into the pan with the beef.
29Pour in 479g of bone broth (with dissolved gelatin) and the tomato paste into the pan with the beef.
30Pour in 479g of bone broth (with dissolved gelatin) and the tomato paste into the pan with the beef.
31Stir well, scraping the bottom of the pan to pick up flavorful brown bits.
32Stir well, scraping the bottom of the pan to pick up flavorful brown bits.
33Stir well, scraping the bottom of the pan to pick up flavorful brown bits.
34Once 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.
35Once 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.
36Once 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.
37While the beef simmers, line up 20 low carb tacoized tortillas and stack 20 street taco tortillas.
38While the beef simmers, line up 20 low carb tacoized tortillas and stack 20 street taco tortillas.
39While the beef simmers, line up 20 low carb tacoized tortillas and stack 20 street taco tortillas.
40Once 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.
41Once 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.
42Once 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.
43After the beef has cooled to about 100°F, add 500g of fat-free Greek yogurt and mix it thoroughly into the beef.
44After the beef has cooled to about 100°F, add 500g of fat-free Greek yogurt and mix it thoroughly into the beef.
45After the beef has cooled to about 100°F, add 500g of fat-free Greek yogurt and mix it thoroughly into the beef.
46To 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.
47To 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.
48To 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.
49Add 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.
50Add 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.
51Add 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.
52Scoop approximately 85g of the beef and yogurt mixture onto the center of each layered tortilla.
53Scoop approximately 85g of the beef and yogurt mixture onto the center of each layered tortilla.
54Scoop approximately 85g of the beef and yogurt mixture onto the center of each layered tortilla.
55Add 7g of shredded cheddar cheese across the middle of the beef mixture on each tortilla.
56Add 7g of shredded cheddar cheese across the middle of the beef mixture on each tortilla.
57Add 7g of shredded cheddar cheese across the middle of the beef mixture on each tortilla.
58To 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.
59To 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.
60To 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.
61Store 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.
62Store 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.
63Store 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
15 g all-purpose flour
15 g all-purpose flour
3 g chili powder
3 g chili powder
3 g chili powder
2 g crushed red pepper
2 g crushed red pepper
2 g crushed red pepper
4 g cumin
4 g cumin
4 g cumin
2 g garlic powder
2 g garlic powder
2 g garlic powder
2 g onion powder
2 g onion powder
2 g onion powder
1 g oregano
1 g oregano
1 g oregano
4 g paprika
4 g paprika
4 g paprika
9 g salt
9 g salt
9 g salt
4 g MSG
4 g MSG
4 g MSG
3 g black pepper
3 g black pepper
3 g black pepper
896 g 96/4 ground beef
896 g 96/4 ground beef
896 g 96/4 ground beef
479 g bone broth
479 g bone broth
479 g bone broth
7 g gelatin
7 g gelatin
7 g gelatin
102 g tomato paste
102 g tomato paste
102 g tomato paste
8 oz 2% sharp cheddar cheese block
8 oz 2% sharp cheddar cheese block
8 oz 2% sharp cheddar cheese block
20 low carb tacoized tortillas
20 low carb tacoized tortillas
20 low carb tacoized tortillas
20 street taco tortillas
20 street taco tortillas
20 street taco tortillas
500 g fat-free Greek yogurt
500 g fat-free Greek yogurt
500 g fat-free Greek yogurt
30 g cheese sauce (jalapeño cheddar dip recommended)
30 g cheese sauce (jalapeño cheddar dip recommended)
30 g cheese sauce (jalapeño cheddar dip recommended)
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.