First, heat a skillet over medium heat. Toast the dried ancho, guajillo, and arbol chiles for about one to two minutes on each side. This process releases their oils and enhances their flavors. Don’t let them burn!

Once toasted, add the chilies to a blender. Alongside, include the coarsely chopped onion, roughly chopped Roma tomatoes, garlic cloves, and the spices—salt, oregano, cumin, coriander, black pepper, cinnamon, cloves, and smoked paprika.

Add the apple cider vinegar for a zesty twist.

Pour in about one cup of chicken stock to help with blending. Blend on high until smooth. You might need to add more stock as necessary to reach a pourable consistency. The result should be a vibrant, thick paste.

Heat olive oil in a large pot over medium heat. Add your blended sauce to the pot, cooking for around 5-7 minutes. Let this cook down slightly; you want the flavors to meld and the sauce to deepen.

Once the sauce has coalesced, add the bay leaves and the remaining chicken stock. Bring this combination to a boil, then reduce to a simmer. Let it cook for about 20-30 minutes for maximum flavor infusion.

At this point, if you’re using shredded beef or goat, you can add it to the pot and simmer until tender—typically around 1.5 to 2 hours. If you’re using cuts that need less time, the cooking time will vary, so adjust as needed.

Once the meat is tender, taste the sauce. Adjust for salt or acidity. Serve the birria hot, with the consomé in small bowls alongside.