1Sauté some onions and garlic in a pot until fragrant.
2Add 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.
3Blend all ingredients in the pot until smooth.
4Add lean steak to a slow cooker and pour the sauce all over it.
5Cook the steak according to directions (not explicitly provided in transcript).
6When ready, shred the steak using forks until it looks like birria.
7Assemble the burritos with white rice, birria, mozzarella, onions, and cilantro.
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.