Slow Cooker Quesabirria Burritos
Serves 10
Directions
- 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.
- 8Wrap them up.
- 9Throw them in the freezer and enjoy.
Ingredients
- 1 Cup Diced White Onions
- 2 Tbsps Minced Garlic
- 2 Ancho Chiles
- 2 Guajillo Peppers
- 3 Medium Tomatoes
- 2 Cups Beef Bone Broth
- 10 oz Red Enchilada Sauce
- 1 Tbsp Garlic Salt
- 1 Tbsp Cumin
- 1 Tbsp Smoked Paprika
- 1 Tbsp Black Pepper
- 0.5 Tbsp Oregano
- 60 oz Lean Steak (Top Round)
- 5 Cups Fat Free Mozzarella
- 10 g Fresh Cilantro
- 3 Cups Cooked White Rice
- 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.
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