Chop 2 onions and mince or crush 10 cloves garlic

De-stem and de-seed 10 guajillo chiles and 3 ancho chiles

Blend the chiles with 32oz beef bone broth, ~1 cup 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, and a handful of cilantro stems

Heat 20g avocado oil in a pan and sauté the chopped onions and garlic

Salt the surface of each piece of 64oz top sirloin

Add the sautéed onions and garlic to the slow cooker with the salted steak

Pour the blended chile mixture over the steak

Add 3 bay leaves

Cook on low for 7-8 hours

Cook 300g rice (raw weight) according to package directions

Shred the cooked steak and mix with the birria sauce

Combine 226g reduced fat mozzarella, 226g fat free mozzarella, 200g Greek yogurt or sour cream, a handful of chopped cilantro, and 1-2 diced white onions in a bowl

Add the cooked rice to the filling mixture

Weigh the entire filling and divide by 18 to get the filling per burrito weight

Fill each of the 18 burrito tortillas with the appropriate amount of filling and shredded birria steak

Wrap burritos and freeze

To reheat: remove from freezer, wrap in a paper towel, microwave for 2-3 minutes, then air fry at 375°F for 6-8 minutes to crisp up the tortilla, or pan fry