BARBACOA BURRITOS

Ingredients

INGREDIENTS

• 60oz Lean Beef Roast (Top Round) (1700g) • 1 Can Chipotle Peppers (7oz) (200g) • 10 Garlic Cloves (30g) • 4 Cups Chicken Bone Broth (960g) • 1 Tbsp Garlic Salt (15g) • 1 Tbsp Onion Powder (7g) • 1 Tbsp Cumin (7g) • 1.5 Cups Dry White Rice (270g) • Cilantro (30g) • 0.25 Cup Fresh Lime Juice (60g) • 1.5 Cups Pico De Gallo (330g) • Light Sour Cream (Optional) (150g) • 10 Low Calorie Tortillas (10-inch Carb Counter)

Corn Salsa (Optional): • 2 Cups Canned Corn (500g) • 1 Cup Diced Red Onion (160g) • Cilantro (20g) • 0.25 Cup Fresh Lime Juice (60g)

Directions

1. To a blender, add 1 can of chipotle peppers, garlic cloves, 1 Cup bone broth, 0.25 Cup lime juice, garlic salt, onion powder, and cumin.

2. Blend until completely smooth. Set aside.

3. Cut 60oz of beef roast into chunks the size of a fist and add them to a slow cooker along with the sauce made in Step 2.

4. Combine meat and sauce until evenly coated. Cover and cook on high for 6-8 hours.

5. About an hour before the meat is done, make the rice by combining 1.5 Cups of dry white rice and 3 Cups bone broth (or water). Bring to a light boil and simmer for about 15-20 minutes until the rice is soft.

6. (Optional) Add fresh lime juice and cilantro to the rice for extra flavor and zest.

7. When the beef is done cooking, drain the liquid, add some diced cilantro, and shred it all up.

8. (Optional) Make corn salsa by combining corn, diced red onions, diced cilantro, and about

0.25 Cup fresh lime juice. Mix until combined.

9. Assemble the burritos with a low calorie tortilla, about 1/10 of the rice, 1/10 of the shredded beef, 2 Tbsps pico de gallo, corn salsa (optional), and a drizzle of light sour cream. 10. Roll everything into a burrito and repeat the process 9 more times to make a total of 10 burritos. Wrap in aluminum foil and store in the freezer for up to 3 months (go to page 6 for reheating instructions).

Notes

500 Calories | 50g Protein | 52g Carbs | 16g Fat