Toast the guajillo chillis until they smells chocolatey - careful not to burn them though.
Season then fry the beef ribs in the oil until nicely browned on all sides (best to do this in batches). Remove and place in a bowl then fry the onion in the remaining fat until golden and soft.
In a food processor whizz up the toasted chillis, tomatoes, garlic, ginger, oregano, sesame seeds, cumin, ground cloves.
Get a nice casserole or ovenproof saucepan with a lid and add the beef ribs and blended chilli/tomato mixture. Bring it up to a simmer and place a lid on top then pop in the oven for 4 hours, or until the beef is falling to pieces.
Meanwhile, mix together milk, yeast, sugar in a large bowl. Let sit until slightly frothy. Add two eggs and stir until combined.
Add in all of the flour and salt and mix until combined. Remove from the bowl and knead, the dough will be sticky but soft.
Add the softened butter and knead into the dough. Knead for about 10-15 minutes until the dough is soft and forms a ball. The dough will absorb all the butter as you knead.
Place in a lightly greased bowl and cover with cling film. Let rise in a warm place until doubled in size, about 1 hour.
Knock back and divide into 50g dough balls and flatten them with your hands. Take pieces of the torn beef, top with a little cheese and seal the dough by bringing up the sides, pinching them together and twisting.
Preheat oven to 200ºC (390ºF). Arrange dough balls on a lined baking dish.
When doubled in size, brush the dough balls with the orange fat from the birria.
Bake for 12 - 15 minutes until golden brown.
Mix together chopped red onion, tomatoes, coriander, lime juice and chillis.
Scatter the dough balls with the salsa and serve with a bowl of the warm birria juices.