Slow-Braised Birria de Res with Consomé

Toast all the dried chiles in a dry skillet over medium heat for about 1 minute per side until fragrant and slightly puffed. Transfer to a bowl, cover with boiling water, and soak for 20 minutes.

Meanwhile, dry-roast the tomatoes, onion quarters, and garlic on the same skillet over medium-high heat, turning occasionally, until charred and softened on all sides, about 10-12 minutes. Peel the garlic.

Drain the chiles and add them to a blender with the roasted tomatoes, onion, garlic, vinegar, cumin, black pepper, cloves, oregano, and thyme. Add 1 cup of the beef broth and blend until completely smooth. Strain through a mesh sieve to remove any tough chile skin.

Season the beef chunks generously with salt. In a large Dutch oven, sear the beef in batches over high heat until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside.

Pour the chile sauce into the Dutch oven and cook over medium heat, stirring, for 5 minutes until it deepens in color and becomes fragrant.

Return the beef to the pot. Add the remaining 3 cups of beef broth and the bay leaves. The liquid should nearly cover the meat; add water if needed.

Bring to a boil, then reduce heat to low. Cover tightly and simmer gently for 2.5-3 hours, turning the meat once halfway through, until the beef is completely tender and falls apart when pressed with a fork.

Remove the bay leaves. Shred the beef directly in the pot using two forks, letting it soak up the consomé. Taste and adjust salt.

Serve in deep bowls with plenty of consomé, topped with fresh cilantro, diced onion, and a generous squeeze of lime. Warm corn tortillas on the side.