Step 1

Boil 1 cup of water to hydrate the dried chiles.

Step 2

While the water is boiling, remove the stems and seeds from the chiles.

Step 3

Place the chiles in the hot water.

Step 4

Turn off the heat.

Step 5

Place a lid on the pot and let stand for 5 minutes, or until chiles are pliable.

Step 6

Add all the spices and rehydrated chiles into a blender.

Step 7

Add 3 cups of water.

Step 8

Blend until smooth.

Step 9

Strain the sauce and set aside until ready to use.

Step 10

Heat oil in a large stock pot.

Step 11

Season the beef on both sides with salt and pepper.

Step 12

Sear the beef on all sides.

Step 13

Place the seared beef and sauce in a slow cooker on low for 6 to 8 hours.

Step 14

Chop up the beef and return to the pot to keep warm.

Step 15

Open up Tapatio container.

Step 16

Ladle over the dried noodles birria broth until completely covered.

Step 17

Add beef.

Step 18

Return the lid to the top and set aside for 5 minutes, or until noodles have softened.

Step 19

Sprinkle in some of the container spice package until you reach desired heat level.

Step 20

Stir to combine.

Step 21

Top with your favorite toppings and enjoy!