Slow Cooker Quesabirria Burritos

• total time: 7 hours 39 minutes

Ingredients

Sauce:

2 onions, chopped

10 cloves garlic, minced or crushed

20g avocado oil (~1.5 tablespoons)

10 guajillo chiles

3 ancho chiles

De-stemmed and de-seeded

32oz beef bone broth (896ml)

1 cup of water

BOIL ABOVE^

THEN ADD ABOVE + BELOW TO BLENDER

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

Burritos Filling:

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

MISC:

64oz Top Serloin or Lean steak

18 Tortillas

Directions

Add when blending:

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

THEN ADD

64oz top sirloin Salt surface of each piece of steak before adding to slow cooker

3 bay leaves

Pour Sauce on top

Cook on Low:

7-8 hours

Burrito filling:

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

Notes

If your Birria looks considerably more liquidy than mine - remove some of the liquid before adding in everything else. It will thicken as it cools