Cut open the dried chiles with kitchen scissors or a knife and discard the seeds

Heat a large dry skillet over medium-high heat

Toast the chiles, moving them occasionally, for 4 minutes

(See Note)Cover the chiles with 2 inches of water

Bring the water to a boil over high heat, then turn the heat off and let the chilis soak until softened, about 15 minutes.Meanwhile, preheat the oven to 350°F with a rack in the center position.Pat the beef dry with a paper towel and season all over with the salt and pepper.Heat the olive oil in a large Dutch oven over medium-high heat

Working in batches as needed, add the chuck and cook, turning, until browned on all sides, about 15-18 minutes total

Transfer to a plate.Add the onion wedges to the Dutch oven and cook over medium heat until browned, about 4 minutes

Add the garlic and toss until fragrant, about 1 more minute

Add the cinnamon, oregano, cumin, bay leaves, and ginger to the pan, cook for 1 minute, or until fragrant.Add the beef stock and vinegar, using a wooden spoon to scrape any browned bits from the bottom

Remove the pot from heat and allow ingredients to cool slightly.Drain the softened chilis (discarding the soaking water) and add them and the tomatoes to the sauce

Use an immersion blender to blend the sauce until smooth, directly in the pan

(Alternatively, transfer 2 cups of the sauce to the base of a blender, let cool briefly, blend until nearly smooth, and then return the sauce to the pan.) Return the beef to the Dutch oven and transfer to the oven

Cover and cook until beef is tender and can be pulled apart easily with a fork, about 2 ½ hours

Using 2 forks, shred the beef, discarding any large pieces of fat.Serve the beef with the remaining broth in bowls garnished with chopped onion and cilantro, in warm tortillas, as a filling for quesadillas, or try our Birria Tacos!