Toast the dried chiles in a dry pan for about 10 to 20 seconds per side until fragrant.

Soak the chiles in hot water for about 15 minutes until softened.

Blend the chiles with onion, garlic, tomatoes, vinegar, and spices. Add a splash of soaking liquid to blend smoothly.

Season the beef with salt and pepper, then sear it in a pot to add flavor.

Pour in the blended sauce and add enough broth or water to mostly cover the meat. Add bay leaves.

Simmer gently, covered, until the meat is fall-apart tender, about 3 hours.

Shred the meat and keep it in some sauce to stay juicy.

Skim some fat from the top of the pot and brush it on a tortilla.

Pan fry the tortilla, add cheese and birria, fold, and crisp both sides until golden and crackly.

Optional: Make extra tortillas without filling, just crisped in the birria fat for dipping.