Beef chuck simmered for 4 hours with dried ancho & guajillo peppers, cinnamon, paprika, roasted tomatoes, onions, garlic, and jalapeños. House-made salsa verde with simmered/blended fresh tomatillos, jalapeños, lime juice, cilantro, and salt. Garnished with mozzarella cheese and served with a side of Birria Consommé for dipping.