Season the beef with salt and pepper, then sear it in a hot pot (heat level 8/9) for 2–3 minutes per side until dark brown and caramelized. Remove and set aside this step builds deep flavor.

Add the tomatoes and onions to the same pot and let them char slightly. Then add guajillo, ancho, árbol, chipotle, and adobo sauce. Let the chilis toast gently, this releases their oils and boosts flavor.

Return the beef to the pot. Add Vegeta (or beef bouillon), salt, pepper, garlic powder, and paprika. Pour in 600 ml water, stir, then add the remaining 400 ml. Mix everything together until well combined.

Simmer on low (level 3/9) for 4 hours. The beef becomes fall-apart tender and the consommé develops its deep birria flavor.

Remove all vegetables and chilis. Blend them with 1–2 ladles of consommé until smooth and silky. Pour the mixture back into the pot and stir. Now add 1 teaspoon of 70% chocolate, they melt instantly and make the consommé deeper, smoother, and more balanced.

Remove the beef, shred it with two forks, and add five ladles of consommé to keep it juicy, saucy, and rich. This step is essential for slider-style birria.

Heat oil in a pan, add sliced onions, and cook on medium until softened. Add 1 tbsp honey and cook until golden, sticky, and caramelized. Set aside.