Slow Cooker Quesabirria Burritos

Serves 10
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Directions

  1. 1Sauté some onions and garlic in a pot until fragrant.
  2. 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.
  3. 3Blend all ingredients in the pot until smooth.
  4. 4Add lean steak to a slow cooker and pour the sauce all over it.
  5. 5Cook the steak according to directions (not explicitly provided in transcript).
  6. 6When ready, shred the steak using forks until it looks like birria.
  7. 7Assemble the burritos with white rice, birria, mozzarella, onions, and cilantro.
  8. 8Wrap them up.
  9. 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.