Slow Cooker Quesabirria Burritos

18 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 2 onions, chopped
• 10 cloves garlic, minced or crushed
• 20g avocado oil (~1.5 tablespoons)
• 10 guajillo chiles
• 3 ancho chiles De-stemmed & de-seeded
• 32oz beef bone broth (896ml)
• ~1 cup of water
• 1 tablespoon coarse salt
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon black pepper
• 1 teaspoon paprika
• 90ml apple cider vinegar
• 240ml crushed tomatoes OR red enchilada sauce
• Handful of cilantro stems
• 64oz top sirloin, trimmed of all exterior fat
• 3 bay leaves
• 300g rice (raw weight)
• 226g reduced fat mozzarella
• 226g fat free mozzarella
• 200g plain Greek yogurt or sour cream
• Handful chopped Cilantro
• 1-2 diced white onions
• 18 burrito tortillas - I use standard 10” burrito tortillas

Instructions

1. Season the surface of the steak pieces with salt.
2. In a blender, combine the guajillo chiles, ancho chiles, onions, garlic, avocado oil, beef bone broth, water, salt, cumin, oregano, black pepper, paprika, apple cider vinegar, crushed tomatoes (or enchilada sauce), and cilantro stems; blend until smooth.
3. Place the seasoned steak and bay leaves in a slow cooker.
4. Pour the blended sauce over the steak.
5. Cover and cook on low for 7 to 8 hours.
6. Prepare the burrito filling by combining the cooked rice, both types of mozzarella, Greek yogurt or sour cream, chopped cilantro, and diced white onions in a bowl.
7. To assemble, spread the filling onto a tortilla, add some of the cooked meat and sauce, and roll into a burrito.
8. To reheat from frozen: wrap in a paper towel and microwave for 2-3 minutes, then air fry at 375°F for 6-8 minutes or pan fry until crispy.