Slow Cooker Quesabirria Burritos

Serves 10
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Directions

  1. 1Sauté some onions and garlic in a pot until fragrant.
  2. 2Sauté some onions and garlic in a pot until fragrant.
  3. 3Sauté some onions and garlic in a pot until fragrant.
  4. 4Add all other listed ingredients (Ancho Chiles, Guajillo Peppers, Medium Tomatoes, Beef Bone Broth, Red Enchilada Sauce, Garlic Salt, Cumin, Smoked Paprika, Black Pepper, Oregano) and bring everything to a light boil.
  5. 5Add all other listed ingredients (Ancho Chiles, Guajillo Peppers, Medium Tomatoes, Beef Bone Broth, Red Enchilada Sauce, Garlic Salt, Cumin, Smoked Paprika, Black Pepper, Oregano) and bring everything to a light boil.
  6. 6Add all other listed ingredients (Ancho Chiles, Guajillo Peppers, Medium Tomatoes, Beef Bone Broth, Red Enchilada Sauce, Garlic Salt, Cumin, Smoked Paprika, Black Pepper, Oregano) and bring everything to a light boil.
  7. 7Blend all ingredients in the pot until smooth.
  8. 8Blend all ingredients in the pot until smooth.
  9. 9Blend all ingredients in the pot until smooth.
  10. 10Add lean steak to a slow cooker and pour the sauce all over it.
  11. 11Add lean steak to a slow cooker and pour the sauce all over it.
  12. 12Add lean steak to a slow cooker and pour the sauce all over it.
  13. 13Cook the steak according to directions (not explicitly provided in transcript).
  14. 14Cook the steak according to directions (not explicitly provided in transcript).
  15. 15Cook the steak according to directions (not explicitly provided in transcript).
  16. 16When ready, shred the steak using forks until it looks like birria.
  17. 17When ready, shred the steak using forks until it looks like birria.
  18. 18When ready, shred the steak using forks until it looks like birria.
  19. 19Assemble the burritos with white rice, birria, mozzarella, onions, and cilantro.
  20. 20Assemble the burritos with white rice, birria, mozzarella, onions, and cilantro.
  21. 21Assemble the burritos with white rice, birria, mozzarella, onions, and cilantro.
  22. 22Wrap them up.
  23. 23Wrap them up.
  24. 24Wrap them up.
  25. 25Throw them in the freezer and enjoy.
  26. 26Throw them in the freezer and enjoy.
  27. 27Throw them in the freezer and enjoy.

Ingredients

  • 1 Cup Diced White Onions
  • 1 Cup Diced White Onions
  • 1 Cup Diced White Onions
  • 2 Tbsps Minced Garlic
  • 2 Tbsps Minced Garlic
  • 2 Tbsps Minced Garlic
  • 2 Ancho Chiles
  • 2 Ancho Chiles
  • 2 Ancho Chiles
  • 2 Guajillo Peppers
  • 2 Guajillo Peppers
  • 2 Guajillo Peppers
  • 3 Medium Tomatoes
  • 3 Medium Tomatoes
  • 3 Medium Tomatoes
  • 2 Cups Beef Bone Broth
  • 2 Cups Beef Bone Broth
  • 2 Cups Beef Bone Broth
  • 10 oz Red Enchilada Sauce
  • 10 oz Red Enchilada Sauce
  • 10 oz Red Enchilada Sauce
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Cumin
  • 1 Tbsp Cumin
  • 1 Tbsp Cumin
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Black Pepper
  • 1 Tbsp Black Pepper
  • 1 Tbsp Black Pepper
  • 0.5 Tbsp Oregano
  • 0.5 Tbsp Oregano
  • 0.5 Tbsp Oregano
  • 60 oz Lean Steak (Top Round)
  • 60 oz Lean Steak (Top Round)
  • 60 oz Lean Steak (Top Round)
  • 5 Cups Fat Free Mozzarella
  • 5 Cups Fat Free Mozzarella
  • 5 Cups Fat Free Mozzarella
  • 10 g Fresh Cilantro
  • 10 g Fresh Cilantro
  • 10 g Fresh Cilantro
  • 3 Cups Cooked White Rice
  • 3 Cups Cooked White Rice
  • 3 Cups Cooked White Rice
  • 10 Low Calorie Tortillas
  • 10 Low Calorie Tortillas
  • 10 Low Calorie Tortillas

Equipment

potblenderslow cookerforksaluminum foilairtight freezer bagmicrowavepanair fryer

Tips

  • Each burrito has 60 grams of protein.
  • Freezing Instructions: Wrap the burritos in aluminum foil or put them in an airtight freezer bag and keep frozen for up to 3 months.
  • Reheating Instructions: Take out a frozen burrito, wrap it in a wet paper towel, microwave for 5-6 minutes, and toast in a pan or air fry for a few minutes if you like it crispy.