Let’s break it down — slow, steady, and a little bit messy.

Toast your chilies first. Just a few seconds per side in a dry pan — don’t burn them. They should smell earthy and warm. Soak them in hot water for 15 minutes until soft.

Blend the soaked chilies with garlic, onion, tomato, cumin, oregano, salt, and a splash of broth. Blend it smooth — this is your flavor bomb.

In a pot, sear your beef chunks on all sides until browned. Pour in that chili sauce, add the remaining broth, toss in bay leaves, and simmer on low. Two hours if you’re patient. (Or use a pressure cooker — 45 minutes gets you close.)

Once it’s tender enough to shred, pull the beef out and tear it apart with forks. Keep the consommé warm on low — that’s your liquid gold.

Your kitchen will smell like a food truck by now.

Now the fun part. Get your skillet or griddle blazing hot. Like “open a window” hot.

Roll your ground beef into small balls — about 3 oz each.

Drop them on the griddle, press down hard with a spatula, and hold for a few seconds. You’ll hear that hiss — that’s the sound of a perfect crust forming.

Season with salt and pepper. Don’t touch it. Give it 2–3 minutes. Flip once. Add cheese.

Let it melt a bit, then spoon a little consommé over the top for that deep flavor hit. (Careful — it sizzles like crazy.)

Toast your buns in a bit of birria fat or butter. It soaks in all that smoky, spiced flavor.

On the bottom bun: a smear of consommé or spicy mayo. Then your cheesy patty, a spoonful of shredded birria, and a drizzle of that rich red broth. Top with onions, cilantro, maybe a lime squeeze if you’re into balance.

Cap it with the top bun. Step back and admire.

Now dip the whole thing into your consommé bowl.

Yeah. That’s the moment. The one where flavor meets chaos and everything goes quiet for a second.