Directions
- 1Cut 24oz of chuck roast into chunks and place them in a slow cooker.
- 2Add a can of red enchilada sauce, oregano, cumin, chili powder, garlic salt, some tomatoes, half an onion and a bunch of garlic.
- 3Add (optional) guajillo peppers and a couple of chicken bouillon cubes.
- 4Cook on low for about eight hours.
- 5Drain the liquid, shred the meat and set aside.
- 6Blend the cooked vegetables, peppers and the liquid that was set aside to make a dipping sauce.
- 7Assemble the quesadilla with fat free mozzarella, cooked birria meat, diced white onions, cilantro and some more fat free cheese on top.
- 8Toast the quesadilla on both sides until it's golden brown.
- 9Wrap them in aluminum foil and throw them in the freezer to have whenever you want.
Ingredients
- 24 oz Chuck Roast
- 7 oz Red Enchilada Sauce
- 0 Oregano
- 0 Cumin
- 0 Chili Powder
- 0 Garlic Salt
- 0 Tomatoes
- 0.5 White Onion
- 8 Garlic Cloves
- 2 Chicken Bouillon Cubes
- 0 Guajillo Peppers
- 0 Cilantro
- 6 Low Calorie Tortillas
- 3 cups Fat Free Mozzarella
Equipment
slow cookerblenderfrying pan
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