Start by deseeding and removing the stems from the guajillo and ancho chilies. Heat a dry pan over medium heat and lightly toast the chilies for 1-2 minutes, just until their aroma intensifies. Then, soak them in a bowl of hot water for about 20 minutes or until they soften.

Once the chilies are soft, add them to a blender along with the garlic, onion, vinegar, cumin, cloves, and about 1 cup of the soaking liquid. Blend everything until smooth, adjusting the consistency with more liquid if needed. The mixture should be thick but pourable.

Cut the beef into large chunks and place them in a large bowl or sturdy plastic bag. Pour the chili marinade over the meat, ensuring that all pieces are well-coated. Cover and refrigerate for at least 4 hours, but ideally overnight. This gives the flavors time to fully develop.

Transfer the marinated meat and all the marinade into a large pot or Dutch oven. Pour in the water or beef broth to cover, and bring it to a gentle boil over medium-high heat. Lower the heat, cover the pot, and simmer for about 3 hours. During this time, the meat will become incredibly tender, breaking apart with a fork.

Skim off any excess fat floating on the surface of the broth to keep the flavors clean. Serve the Birria hot with its broth in bowls or shred the meat for tacos. Don’t forget to offer freshly chopped cilantro, diced onions, and lime wedges as toppings!