Preparation

• Deseed the chilies. Slice the stems off the chilies and shake out the seeds. Rinse them to remove dust or dirt.
• Simmer the chilies. In a medium pot, add the guajillo chilies, ancho chilies, arbol chilies. Cover with water and simmer for 15 minutes until softened.
• Roast the veggies. Add tomatoes, onion, and garlic to a quarter sheet pan. Broil for 4 to 6 minutes until lightly charred.
• Make the sauce. Transfer the chilies and 1 cup of the remaining water to a blender. Remove garlic from its peel and add it to the blender along with tomatoes, onion, broth, vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes until smooth.
• Slow cook the birria. Place beef chunks in the slow cooker. Pour sauce on top and add bay leaves. Mix gently, cover, and cook on low for 8 to 9 hours or on high for 4 to 5 hours.
• Shred the meat. Discard bay leaves. Remove beef to a cutting board and shred with two forks.
• Combine the meat and sauce. Place shredded beef back into the slow cooker, stir, and let it absorb the liquid.
• Serve. Serve birria straight from slow cooker or transfer to bowls with consommé. Garnish with chopped onion, cilantro, and lime juice.