Slow Cooker Quesabirria Burritos

Name: Slow Cooker Quesabirria Burritos
Yield: 18 servings
Ingredients: 2 onions, chopped; 10 cloves garlic, minced or crushed; 20 g avocado oil; 10 guajillo chiles; 3 ancho chiles; 32 oz beef bone broth; 1 cup water; 1 tbsp coarse salt; 1 tbsp ground cumin; 1 tbsp dried oregano; 1 tbsp black pepper; 1 tsp paprika; 90 ml apple cider vinegar; 240 ml crushed tomatoes OR red enchilada sauce; cilantro stems; 64 oz top sirloin; 3 bay leaves; 300 g rice; 226 g reduced fat mozzarella; 226 g fat free mozzarella; 200 g plain Greek yogurt or sour cream; chopped Cilantro; 1 diced white onions; 18 burrito tortillas

Frozen Burrito Meal Prep Series, Episode 4 of 9

Yield18 servings

Ingredients

Directions

1
Cook on Low for 7-8 hours.
2
Reheat in the microwave for 2-3 minutes, then air fry at 375°F for 6-8 minutes to crisp up the tortilla, or pan fry.

Notes

To evenly allocate filling across servings, add everything to a bowl and weigh the entire filling weight. Divide by 18 to get the filling per burrito weight.

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