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In a pan, begin by lightly toasting your spices (dry chiles, cinnamon, cloves, cumin, coriander, bay leaves) and in a large Dutch oven, char your vegetables (tomato, onion, garlic)
In a medium sized pot add the dried chiles, tomatoes, onion, garlic, cumin, cloves, coriander, beef bouillon, oregano and beef broth. Simmer until chiles and vegetables are soft. About 10-15 minutes.
In the meantime, add avocado oil to the same dutch oven, salt and sear your beef in batches- then set aside.
Once chiles, vegetables and spices are softened, blend with infused broth until smooth. Pass the chile sauce through a large mesh strainer into the Dutch oven and simmer for 5 minutes on medium high heat.
Add seared beef, soy sauce, vinegar, cinnamon stick and bay leaves back to the pot with the chile sauce, bring heat down to low and cover.
The size of your beef chunks will determine the time you simmer. My chunks are roughly ½lbs each so I simmered for roughly 4-4.5 hours. If your beef is 1inch cubes then I'd simmer for about 3 hours.
Once your beef is fall-apart tender, serve with consomé, cilantro, lime, onion and a side of tortillas- buen provecho and Enjoy 🍽️