Heat a dry skillet over medium heat. Toast the ancho, guajillo, and chile de árbol for 1–2 minutes per side, until fragrant and pliable.

Transfer to a bowl and cover with hot water. Soak 20 minutes until softened.

In the same skillet, heat the oil to medium heat and sauté the chopped onion and tomatoes for 5 minutes until softened. Add the garlic and cook another minute.

Drain the soaked chiles (reserve soaking liquid if desired for thinning the consomé later) and add to a blender along with the sautéed veggies, vinegar, oregano, cumin, cinnamon, thyme or marjoram, pepper, clove (if using), and 1 cup beef broth.

Blend until smooth. Strain if you prefer a silky texture.

Add beef chunks to a large bowl and pour the birria sauce over them. Toss to coat. Cover and marinate in the fridge for at least 2 hours or overnight for best flavor.

Transfer everything (marinated beef and sauce) into your slow cooker.

Add remaining 3 cups beef broth and bay leaves.

Cover and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours, until the beef is tender and easily shredded.

Remove the bay leaves. Shred the beef with forks.

Serve in bowls with the rich broth from the crockpot (consomé), or use for tacos or quesabirria.

Heat a skillet over medium heat.

Dip corn tortillas into the birria broth (consomé) to coat.

Place the tortillas in the hot skillet, sprinkle one side with shredded birria meat.

Fold in half and fry until crispy on both sides.

Serve with a side of hot consomé (birria sauce) for dipping.

Dip tortillas in consomé and place in the hot skillet.

Add a handful of shredded cheese (like Oaxaca, mozzarella, or Monterey Jack) to one side.

Add shredded birria beef on top.

Fold and crisp both sides until the cheese is melty and the taco is golden brown.

Serve hot with plenty of broth for dipping.