Preheat the grill to a medium-high heat, around 375°F. Set the coals on one side of the grill, creating a 2-zone grilling space.

Toast the chiles briefly over the coals, for about 30 seconds. Place them in a non-reactive bowl and pour boiling water over them to allow them to hydrate for about 10 minutes.

Remove the stems and seeds from the chiles. Add them to the blender with the water, broth, garlic, oregano, thyme, cinnamon, and salt. Blend until smooth.

Slice up the chuck roast into smaller chunks, about 2”. Season each piece with the salt and pepper.

Place the Dutch oven over the coals and add the oil. Once hot, sear each piece of beef for a few minutes on each side. You may have to do this in batches. When all of the beef has been seared, add the beef into the pot and pour in the chile broth. Once the broth starts to boil, close the lid of the grill and adjust the vents to slightly lower the heat. Allow the beef to braise for about 2-3 hours, periodically checking to make sure the temperature is keeping it at a nice simmer.

After a few hours the beef should be tender and ready to shred. Remove the Dutch oven from the heat and shred the beef. Strain the consomme and set aside while you prepare the burgers.

Using 2 pounds of ground beef should give you 6 medium burgers, or 4 very large ones. Prepare the patties to your preference and season with the Spiceology Chipotle Mezcal seasoning on both sides. Make sure the coals are still warm, and add some wood chips to the top of them. Set the burgers on the cool side of the grill, away from the coals. Allow the meat to smoke for about 20-30 minutes until they’ve picked up some red color.

Sear the burgers over the coals to finish them off, cooking them to your preference. Don’t forget to toast the buns, which I highly recommend as you’ll be dipping them in the consomme.

Assemble the burgers by placing the meat on the toasted bun, then the shredded birria, chopped onions and cilantro, and the bun. Smash it down and dip it into the consomme.