Begin by thoroughly seasoning your beef with the spice blend: Place the beef chuck and short ribs in a large soup pot or Dutch oven.

In a small bowl, mix the kosher salt, Mexican oregano, cumin, ground cloves, and cinnamon. Sprinkle this seasoning mixture evenly over all sides of the meat, massaging it in to ensure good coverage.

Cover the pot and refrigerate for at least 3 hours, but ideally overnight (up to 24 hours) for maximum flavor development.

Using kitchen scissors, snip off the stems of the guajillo chiles. Slice open the chiles lengthwise and remove all seeds, discarding them.

Heat olive oil in a saucepan over medium heat. Add the prepared chiles and toss them in the hot oil for about 30 seconds to bloom their flavor.

Add the chopped onion, garlic, and ginger, tossing to combine. Add the fire-roasted tomatoes and water.

Bring the mixture to a boil, then reduce heat to medium-low. Simmer for 30 minutes, allowing the flavors to meld and the chiles to soften.

Turn off the heat and use an immersion blender to purée the mixture until smooth.

Remove the pot with the seasoned meat from the refrigerator. Strain the puréed chile mixture into the pot using a large mesh strainer to remove any remaining solids.

Add the chicken broth, apple cider vinegar, bay leaves, and honey. Bring the mixture to a boil, then reduce heat to medium-low.

Simmer gently, stirring occasionally, for 3-4 hours until the meat is fall-apart tender. Periodically skim fat from the surface and reserve it.

To serve your birria in the traditional style: Place several chunks of the tender beef in individual soup bowls. Ladle some of the rich cooking liquid over the meat.

Sprinkle with chopped white onion and fresh cilantro. Serve with lime wedges for squeezing over the top just before eating. Accompany with warm corn tortillas on the side if desired.