Creating Birria can be straightforward if you follow these simple steps:

1. Prepare the Chiles: Start by toasting the dried guajillo and ancho chiles in a dry skillet over medium heat until fragrant. Soak them in hot water for about 15 minutes to soften.
2. Blend the Sauce: In a blender, combine softened chiles, onion, garlic, cumin, oregano, paprika, black pepper, salt, and apple cider vinegar. Blend until smooth, adding a bit of beef broth if needed.
3. Marinate the Meat: Cut the beef into large chunks and coat it with the blended sauce. Marinate for at least 1 hour or overnight in the refrigerator.
4. Brown the Meat: Heat a large pot or Dutch oven over medium-high heat. Add a bit of oil and brown the marinated meat on all sides. Remove and set aside.
5. Simmer: In the same pot, add the remaining beef broth and water. Return the meat to the pot with bay leaves. Bring to a boil, then reduce the heat to low and cover.
6. Slow Cook: Let the meat simmer for about 3 hours, or until it’s incredibly tender and easily shreds apart with a fork.
7. Shred the Meat: Once cooked, remove the meat from the pot and shred it using two forks. Return the shredded meat to the pot to soak up the flavors.
8. Serve: Birria can be served as a stewed dish or used to make tacos. For tacos, dip corn tortillas in the broth and fill them with shredded birria meat, garnishing with fresh cilantro, onion, and lime juice.

With this simple yet effective method, you’ll find yourself creating an amazing birria meal that everyone will adore.