Season the beef with salt and pepper and sear it in a hot pot (level 8/9) for about 2–3 minutes per side until nicely browned. Once seared, remove it from the pot and set it aside.

In the same pot, add the halved tomatoes and onions, letting them char slightly for deeper flavor. Then add the guajillo, ancho, and árbol chilis, followed by the chipotle peppers and adobo sauce.

Place the seared beef back into the pot. Add the Vegeta, pour in 600 ml of water, stir, then add the remaining 400 ml. Mix well to combine all flavors.

Bring the pot to a gentle simmer on low heat (level 3/9) and cook everything for about 4 hours. During this time, the beef becomes tender and the broth develops its deep birria flavor.

Stir in 1 teaspoon of 70% dark chocolate drops (or any high-quality dark chocolate you have).

After cooking, remove the vegetables and chilis (but leave the meat in the pot). Place them in a blender with a few ladles of consommé and blend until completely smooth. Pour the blended chili mixture back into the pot and stir it into the remaining broth.

Take the beef out of the pot and shred it with forks. Add about five ladles of the consommé directly into the shredded meat to keep it rich, juicy, and flavorful.

Slice the baguette open and layer the mozzarella slices inside. Toast it in the oven at 220°C for 5–8 minutes, just until the cheese melts and the bread becomes crisp. Once ready, fill the baguette generously with the birria beef, then add freshly diced onion and chopped cilantro. Spoon some consommé over the meat for extra juiciness, close the sandwich, and serve immediately.