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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 of 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
Salt the surface of each piece of 64oz top sirloin
Add chopped onions, minced garlic, and 20g avocado oil to slow cooker
Add salted steak pieces to slow cooker
Pour blended chile mixture over steak
Add 3 bay leaves
Cook on low for 7-8 hours
Cook 300g rice (raw weight) according to package directions
Combine cooked rice, 226g reduced fat mozzarella, 226g fat free mozzarella, 200g Greek yogurt or sour cream, handful of chopped cilantro, and 1-2 diced white onions in a bowl
Weigh total filling and divide by 18 to get filling per burrito
Shred or slice the cooked steak and dip in the birria sauce
Fill each 10" burrito tortilla with steak and filling mixture
Wrap burritos and freeze
To reheat: remove from freezer, wrap in paper towel, microwave for 2-3 minutes, then air fry at 375°F for 6-8 minutes or pan fry to crisp tortilla