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De-stem & de-seed the guajillo and ancho chiles
Add the chiles, beef bone broth, water, and all the spices to a blender and blend until smooth
Add the blended mixture to the slow cooker along with the trimmed top sirloin and bay leaves
Cook on Low for 7-8 hours
Shred the cooked beef and add it back to the slow cooker
In a separate bowl, mix together the rice, cheeses, yogurt/sour cream, cilantro, and onions
Lay out the burrito tortillas and divide the filling evenly among them
Roll up the burritos and freeze them individually
To reheat, remove from freezer, wrap in a paper towel, microwave for 2-3 mins, then air fry at 375 for 6-8 minutes to crisp up the tortilla, or pan fry