Step 1

Snip open the dried chiles with kitchen scissors or a knife to remove the stems and shake out seeds.

Step 2

Heat a large skillet over medium heat. Toast the dried chiles for 3 minutes, moving them around occasionally so they don't burn. Remove from heat.

Step 3

Cover the chiles with enough water so they’re completely submerged. Bring the water to a boil over high heat. Once the water begins to boil, reduce heat to a low simmer and cook chiles until softened, about 15 minutes.

Step 4

Meanwhile, preheat the oven to 325°F.

Step 5

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

Step 6

In a large Dutch oven or oven-proof stock pot heat the oil over medium-high heat. In two batches, cook the meat on all sides until browned, about 15 minutes total. Transfer the meat to a plate and tent with aluminum foil to keep warm.

Step 7

In the same pot, reduce the heat to medium and add the onion and roma tomatoes. Cook until onions and tomatoes begin to soften, about 5 minutes.

Step 8

Add garlic cloves, adobo sauce, paprika, oregano, cumin and cinnamon to the pan. Cook 1-2 minutes until fragrant, stirring frequently.

Step 9

Add 2 cups beef stock and vinegar to deglaze bottom of the pot and scrape up brownings. Remove the pot from the heat.

Step 10

Carefully transfer vegetable mixture from the pot to a blender or food processor. Drain the softened chiles and add them to the blender (discard the soaking water). Blend on high until fully combined and smooth.

Step 11

Add the beef back to Dutch oven and pour chili sauce over. Stir to cover meat completely. Toss in bay leaves and cinnamon sticks and cover with lid.

Step 12

Cook on center rack in preheated oven until beef is fall-apart tender, about 3 to 3 ½ hours.

Step 13

Try to skim off as much fat off the top as possible but don’t discard! Reserve to cook tacos in.

Step 14

Remove the meat when cool enough to handle and shred with two forks or your hands, discarding any excess fat.

Step 15

Stir remaining broth into the birria sauce. Add shredded meat back to the pot and carefully stir until the beef is well coated.

Step 16

Serve the birria with the consommé in bowls garnished with chopped white onion, green onion, cilantro and a squeeze of lime juice with warm tortillas on the side. OR, use as a filling for these mouthwatering Birria Tacos or one of the other suggestions mentioned in the post. Enjoy!