Step 1: Prepare the Chilies

1. In a dry skillet over medium heat, toast the guajillo, ancho, and chipotle chilies for about 30 seconds on each side until fragrant.
2. Transfer the chilies to a bowl and cover with hot water for 10 minutes to soften.

Step 2: Blend the Sauce

1. Drain the softened chilies and add them to a blender with beef broth, onion, garlic, oregano, cumin, cinnamon, apple cider vinegar, salt, black pepper, and tomato.
2. Blend until smooth. Strain the sauce for a smoother texture, if desired.

Step 3: Sear the Meat

1. Season the beef with salt and pepper.
2. Heat olive oil in a large pot over medium-high heat and sear the beef on all sides until browned (about 3-4 minutes per side).

Step 4: Simmer the Birria

1. Pour the blended sauce over the seared beef, adding extra beef broth if needed to fully submerge the meat.
2. Bring the mixture to a simmer, then cover and cook on low heat for 3-4 hours, or until the beef is fall-apart tender.

Step 5: Shred & Serve

1. Remove the beef from the pot and shred it with forks.
2. Return the shredded beef to the sauce and simmer for another 10 minutes to let the flavors meld.

Step 6: Enjoy

• Serve the birria as a stew with warm corn tortillas or use the meat to make tacos.
• Garnish with fresh cilantro, diced onion, and a squeeze of lime juice.