Sear the beef

• Season the beef with salt and pepper.
• Sear the beef in a hot pot until browned, then remove and set aside.

Soften the aromatics

• In the same pot, sauté the onions, garlic and cherry tomatoes until soft.
• Add the tomato paste and cook, stirring, until darkened.

Toast the chilies and spices

• In a separate pan, lightly toast the guajillo and ancho chilies, bay leaves, cinnamon sticks, coriander seeds, peppercorns, cloves, paprika, cumin and oregano until fragrant.

Simmer the birria

• Add the toasted chilies and spices to the pot with the beef stock.
• Return the beef to the pot and simmer until the meat is tender.

Blend the sauce and shred the meat

• Remove the chilies and whole spices from the pot.
• Take out some of the liquid and blend it until smooth.
• Shred the beef with two forks.

Finish the pasta

• Return the blended sauce and shredded beef to the pot.
• Add the parmesan, cooked pasta, a little pasta water and the butter, and toss until creamy.

Serve

• Serve topped with chopped onion, cilantro and more parmesan.