Quesabirria Burritos

1: Chop the onions and mince or crush the garlic.

2: Prepare guajillo and ancho chiles by de-stemming and de-seeding.

3: In a blender, combine beef bone broth, water, coarse salt, ground cumin, dried oregano, black pepper, paprika, apple cider vinegar, crushed tomatoes, and cilantro stems.

4: Season the top sirloin steak with salt before adding it to the slow cooker.

5: Add chiles and bay leaves to the slow cooker and pour in the blended mixture.

6: Cook on low for 7 to 8 hours.

7: For burrito filling, cook rice according to package instructions.

8: In a bowl, combine the cooked rice, cheeses, plain Greek yogurt or sour cream, cilantro, and diced onions.

9: Fill each burrito tortilla with the mixture and wrap it up.

10: Freeze burritos for meal prep or reheat them as needed.