Step 1: Prepare the Marinade

1. Toast the dried chilies in a dry pan for 1-2 minutes, just until fragrant.
2. Place the toasted chilies in a bowl and cover with hot water. Let them soak for 10-15 minutes.
3. Blend the soaked chilies with garlic, onion, cumin, oregano, cinnamon, smoked paprika, cloves, vinegar, tomato, and 2 cups of broth until smooth.
4. Strain the sauce through a fine-mesh sieve to remove any bits.

Step 2: Marinate the Meat

1. Rub the salt and pepper all over the meat.
2. Pour the blended chili marinade over the meat, making sure it’s well coated. Cover and marinate for at least 4 hours or preferably overnight in the fridge.

Step 3: Cook the Birria

1. Preheat oven to 325°F (165°C) if using the oven.
2. In a large Dutch oven or slow cooker, add the marinated meat along with all the marinade.
3. Pour in 4 cups of beef broth, add bay leaf, thyme, cinnamon stick, and tomato paste. Stir well.
4. Cover and slow-cook for:
   • Oven: 3-4 hours
   • Slow cooker: 6-8 hours on low
   • Stovetop: Simmer on low for 3-4 hours
5. Once the meat is fall-apart tender, shred it with forks and mix it back into the broth.

Serving Options

Birria Stew:

• Serve in a bowl with broth (consomé), garnished with chopped onion, cilantro, and a squeeze of lime.

Birria Tacos:

1. Heat a skillet over medium heat. Dip corn tortillas into the birria broth, then place them on the skillet.
2. Add shredded meat and cheese (optional), fold, and cook until crispy.
3. Serve with extra consomé for dipping, chopped onions, cilantro, and lime wedges.