Step 1

Rub the bear chunks in the seasoning spices: the tablespoon of cumin, coriander, chili powder, cayenne, oregano, garlic powder, onion powder, and salt.

Step 2

Place the seasoned bear chunks in a crock pot and pour in two cups of vegetable stock.

Step 3

Place the lid over the pot and set to low. Allow to slow cook for seven hours.

Step 4

Once the bear meat is tender and cooked through, remove from pot and shred. Discard cooking liquid and return shredded bear to the crock pot.

Step 5

To make the guava barbeque sauce, in a medium sauce pan, add the diced guava paste.

Step 6

Heat the paste over medium heat and add in apple cider vinegar and quarter cup of whiskey. Stir to break down the guava paste.

Step 7

Once the paste has incorporated with the vinegar and whiskey, add in a tablespoon of Worcestershire sauce, tablespoon of coconut aminos, and teaspoon each of ground ginger, garlic powder, cinnamon, and ground mustard seed.

Step 8

Season to taste with the salt and black pepper.

Step 9

Pour the finished guava barbeque sauce over the shredded bear meat and allow the meat to heat up in crock pot until the rest of the burrito ingredients are finished.

Step 10

In a large skillet over medium heat, add three tablespoons of olive oil and the two large thinly sliced onions. Allow the cook down five minutes, stirring to keep the onions from burning.

Step 11

At the five minute mark, add the sugar and balsamic vinegar. Continue cooking and stirring for at least five more minutes, longer if the onions are not as caramelized as you desire.

Step 12

In a medium saucepan over medium heat, melt a tablespoon of butter with two tablespoons of olive oil. Add the minced shallot and cook for three to four minutes.

Step 13

Sprinkle the flour over the shallots, and whisk until a light paste forms. Add in the two cups of vegetable stock and whisk until paste is completely dissolved.

Step 14

Let mixture come to a light boil and slightly thicken.

Step 15

Add in the cumin, garlic powder, and salt.

Step 16

Stir in the half cup of sour cream and the cup of quesadilla melting cheese. Stir until everything is melted together and smooth.

Step 17

To plate the burrito, add a cup or two of the guava bear meat to the tortilla. Top with the caramelized onions and fold closed.

Step 18

In the onion skillet over high heat, place the burrito seam side down and cook for one minute. Flip and cook a minute more.

Step 19

Drench the burrito in the sour cream cheese sauce and dig in to this Bomb Bear Burrito.