Let’s make birria hot dogs. Add your toasted and soaked chiles to a blender. We got ancho, guajillo, and arbol. Little bit of juice. Quarter of an onion. Bunch of cloves of garlic. A whole cinnamon stick. Comino. Oregano. Then just a little bit of white vinegar. Go full blend. Now we gotta cover our meat. Chuck roast and short rib into the pot. Pour this good stuff. Ah. Cover and simmer for five hours. Let’s make some hot dogs. We got our Hebrew Natty light dogs grilling right here. I’m gonna take one, stuff it into a split-top bun. Monterey jack cheese. Pipin’ hot birria. Oh, get that all over. Little bit of cilantro and onion. Holy smokes, look at those dogs. Now share it with a friend. Look at that. Silly. That may be the best hot dog I ever had. It’s so good. Hey, we’re gonna be cooking these hot dogs up at Smorgasburg on July 31st. We got some details in the description. Go check it out.