Carne Asada Mac n’ Cheese Burritos

Name: Carne Asada Mac n’ Cheese Burritos
Yield: 14 servings
Ingredients: 275 g Cottage cheese; 30 g Cheddar powder; 120 g 2% cheddar; 120 g fat free cheddar; 240 ml milk; salt (to taste); black pepper (to taste); 300 g Pasta; 5 tbsp marinade; 200 g low fat greek yogurt; 30 ml milk (or until desired consistency); 240 ml orange juice; 120 ml soy sauce; 3 lime juice; 16 garlic; 1 tbsp cumin; 2 tspn salt; 2 tspn black pepper; 2 tspn onion; 3 * dried ancho chiles (de-stem & de-seed, microwave covered w moist paper towel for 20-30 seconds to toast); 1 * dried guajillo peppers (de-stem & de-seed, microwave covered w moist paper towel for 20-30 seconds to toast); 1 7.5oz can chipotle’s in adobo; 40 g honey or agave; 25 g avocado oil; 1 bunch Cilantro; 4 pounds flank steak (Salt each side generously)

Frozen Burrito Meal Prep Series, Episode 5 of 9

Yield14 servings

Ingredients

Blended sauce

Mac N’ Cheese

Creamy Carne Asada Sauce

Directions

1
REHEAT INSTRUCTIONS: remove from freezer, wrap in a paper towel, microwave for 2-3 mins, then air fry at 375 for 6-8 minutes to crisp up your tortilla, or pan fry for 4-5 minutes per side with oil
2
Additional notes: - The marinade is very flavorful - but you don’t need to use 100% of it to marinate the steak. Just use enough to cover the meat and reserve the rest to maximize its flavor (I added some to the finished cooked steak, and made the creamy sauce using it - it can also be used as a salsa/dip)
3
Grill time may vary - I prefer medium rare, so I cook it until ~120 internal and let it rest for about 10 minutes

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