The block is definitely hot right now when it comes to birria. Restaurants, grocery stores, and even Disneyland all have variations on the spicy braised meat.

If you're interested in making your own at home, however, Foodbeast friend Upbeat Eats has got a birria recipe that definitely passes the vibe check.

Warm, comforting, and packed with flavor, this birria gets loaded into a crispy chimichanga and served with consommé for dipping or drenching. Obviously, go for both if your heart desires, too.

To make this birria chimichanga, peep the recipe below.

Ingredients

• 2 lbs Chuck Roast
• 2 lbs Bone-In Beef Short Rib
• 6 Guajillo Chilies
• 3 Ancho Chilies
• 4 Chilies de Arbol
• 2 quarts Beef Stock
• 2 Cinnamon Sticks
• 4 Bay Leaves
• 5 tablespoons Cumin
• 2 Yellow Onions
• 5 Cloves Garlic
• 2 Roma Tomatoes
• Burrito Tortillas (at least 4)
• 1 lb Oaxaca or Low Moisture Mozzarella cheese
• 1 Handful Fresh Cilantro
• 1 Handful Fresh Oregano
• Salt & Pepper to Taste

Steps

1. Remove the stems and seeds from the Guajillo, Ancho and Arbol Chilies.
2. Add the chilies to a pot with 2 cups of water and bring to a boil. Boil for 1-2 minutes before cutting the heat and placing on the lid. Steep for an additional 5-10 minutes.
3. In a food processor, combine the chilies, steeping liquid, 1 quarter chopped onion, the garlic, and tomatoes. Blend until liquified and set aside.
4. Generously season the beef with salt and pepper. Sear in batches in a large pot.
5. Once all the meat is seared, place it back into the pot and pour over the chili mixture along with the beef stock
6. Bring to a simmer before adding in the Cumin, Bay Leaves, Cinnamon Sticks, Fresh Oregano, and Salt and Pepper to taste.
7. Place on the lid and let simmer on low for at least 3 hours.
8. Once the meat has finished, remove from the broth and shred. Set aside the chili/beef broth mixture, as this will become the consommé.
9. Place down a large burrito tortilla, and fill it with a nice pile of your braised beef, then a generous handful of shredded cheese, diced onions, chopped cilantro and a splash of the consume
10. Fold in two sides of the tortilla, giving it two squared edges. With one of the rounded edges, wrap over and tuck in the contents of the burrito. Finish by securing with a wooden dowel.
11. Fry the burrito in oil at 375 degrees Fahrenheit until it becomes golden brown and crispy.
12. To serve, spoon over a generous serving of consume followed by a handful of chopped onion and fresh cilantro. Enjoy!