Remove the stems and seeds from the guajillo, ancho, and chipotle chiles. Toast them lightly in a dry skillet over medium heat for about 2-3 minutes until fragrant.

Blend the Marinade

In a blender, combine toasted chiles, cumin, oregano, minced garlic, apple cider vinegar, and 1 cup of beef broth. Blend until smooth.

Marinate the Meat

Pour the blended marinade over the seasoned meat in a large bowl. Mix well to ensure all pieces are coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Cooking the Birria

Cook the Meat

In a large pot or Dutch oven, add the marinated meat along with the remaining beef broth, chopped onion, bay leaves, and enough water to cover the meat. Bring to a boil over medium-high heat.

Simmer

Once boiling, reduce the heat to low, cover, and let simmer for about 3 hours, or until the meat is tender and easily shredded.

Shred the Meat

Remove the pot from heat. Take the meat out and shred it using two forks. Return the shredded meat back to the pot and stir to combine with the broth.

Serving

Serve

Serve hot in bowls, garnished with chopped cilantro and lime wedges. Provide corn tortillas on the side for dipping into the flavorful broth.