Step 1

Scrape out and discard the seeds from all of the chiles.

Step 2

Heat a large skillet over medium-high heat and toast the dried chiles for 2 to 3 minutes, moving them often so that they do not burn.

Step 3

Cover the chiles with 2 inches of water. Bring the water to a boil over high heat. Once the water begins to boil, turn the heat off and allow the chilis to soak in the water for another 15 minutes.

Step 4

Add the chiles and water to a blender, as well as the salt, pepper, olive oil, onion, garlic, cinnamon, oregano, cumin, ginger, beef stock, white vinegar and tomatoes, and blend until smooth.

Step 5

Place a pan oven over high heat.

Step 6

Pat the beef dry with a paper towel and season the meat generously with salt.

Step 7

Sear beef on all sides until a nice crust develops. Transfer meat to a slow cooker.

Step 8

Pour sauce over the beef, add in the bay leaves and cook on low for 6 to 8 hours or until it shreds apart easily. Adjust salt to taste.

Step 9

Serve the beef over the spaghetti and garnish with pico de gallo, cotija cheese, cilantro and crema.