Getting the flavors just right requires careful steps. Here’s how to make an incredible Mexican Birria:

1. Prepare the Chiles: Remove the stems and seeds from the dried guajillo, ancho, and pasilla chiles. Place them in a dry skillet over medium heat for 2-3 minutes until fragrant. This will enhance their flavors.

2. Blend the Sauce: In a blender, combine the toasted chiles, garlic, chopped onion, cumin, oregano, cinnamon, black pepper, apple cider vinegar, and 1 cup of beef broth. Blend until smooth to create a rich marinade.

3. Marinate the Meat: In a large bowl, combine the beef and lamb or goat meat. Pour the blended sauce over the meat, ensuring it’s well-coated. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

4. Sear the Meat: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Remove the marinated meat from the refrigerator and sear in batches until browned on all sides. This step enhances the depth of flavor.

5. Combine in the Pot: Once all the meat is browned, add it back to the pot. Pour in the remaining beef broth and add the bay leaves. Stir to combine.

6. Slow Cook: Bring the mixture to a boil. Reduce heat to low, cover the pot, and let it simmer for 3-4 hours or until the meat is tender and easily shredded with a fork. Stir occasionally and add more broth if necessary.

7. Shred and Serve: Once the meat is tender, remove it from the heat. Use two forks to shred the meat. Serve in bowls with the broth or make tacos by placing meat in warm corn tortillas.