• Prep the meat: cut in large chunks and season with a little salt. Set aside.
  5 ½ lbs boneless chuck roast, 1 lb beef ribs
• In a large stock pot, set to boil 12 cups of water (3 liters). (This is where we'll cook the meat).
  12 cups water

Make the adobo

• Remove the stems and seeds from the chiles. Rinse under water to remove any dust. In a small pot, add the chiles and enough water to cover. Boil for 5 minutes. Turn off the heat and let them rest in the water to hydrate.
  10 chiles guajillos, 5 to 6 chiles de arbol, 2 Chile pasilla
• In a medium pot, add 1 tablespoon oil and heat over medium high heat. Add the onion and saute for 1 minute. Then add the tomato. Saute for a few minutes 3 until the tomato starts soften.
  1 Tablespoon olive oil, 1 large white or yellow onion, 8 roma tomatoes
• Add the garlic and the spices. Mix to integrate all ingredients. Cook on low heat for about 3 minutes. Keep stirring to make sure it doesn't burn.
  9 garlic cloves, ½ teaspoon dried thyme, ½ teaspoon ground cumin, ½ teaspoon Mexican oregano, ½ teaspoon coriander seeds or dried, ½ teaspoon cloves, ¼ teaspoon ground ginger, 1 ½ Tablespoon whole pepper corns, 1 Tablespoon allspice, 1 small cinnamon stick, 1 to 2 Tablespoon kosher or sea salt to taste. If using table salt, start with half a teaspoon.
• To a blender, add the chiles (no water) and the cooked veggies with all of its juices. Puree in two batches to make sure it blends well. See note #1.
• Add all of the adobo in the boiling water and the meat. Add the vinegar and bay leaves.
  2 Tablespoon apple cider vinegar, 3 bay leaves
• Cook on medium heat for 2.5 to 3 hours. (Note, when everything comes to a boil, taste for salt and add more if needed). Keep covered so the liquid does not evaporate.
• Once it's cooked, shred the beef in a bowl with two forks, transfer the meat back to the pot.
• Serve birria with warm tortillas, cilantro, hot salsa, lime juice. Serve as tacos or in a bowl as a stew.