Start by removing stems and seeds from all the dried chiles.

Add about 2 cups of water to a medium-sized pot, add the chiles, and bring them to a boil over medium-high heat for 15-20 minutes.

Remove the chiles but don’t dump the water just yet.

When the chile peppers are done, add them to a heavy-duty blender or food processor along with the tomatoes, oregano, cloves, cumin, allspice, and vinegar.

Add ½-1 cup of the water you boiled the chiles in and blend until smooth and thick.

Season beef with salt and pepper. Place a Dutch oven pot on medium-high heat on the stove and add vegetable oil. Working in batches, sear the beef thoroughly. Remove seared meat from the pot and place it on a plate as you go.

Add chopped onions, minced garlic, and thyme to the Dutch oven over medium heat and sauté for about 2-3 minutes. Then add the chile paste, cinnamon stick, bay leaf, bouillon, and water (4-5 cups). After that, cover the pot and bring the birria to a simmer. Add salt and pepper to taste.

Remove the Dutch oven from the heat, and place it in the preheated oven. Braise the birria for 3-3½ hours or until all the beef is fork-tender.

Discard the bay leaves and cinnamon stick and transfer the beef to a cutting board. Shred it to your desired fineness and set it aside, reserving all of the broth (or consommé).

Take out 1½ cups of broth from the pot of beef and put it in a small bowl. Throw some cilantro and diced onion on top of the dipping sauce and set aside.

Dip the tortillas in the broth still in the Dutch oven pot, coating both sides evenly. Then transfer the tortilla to a skillet over medium-high heat.

While the tortilla is heating up, sprinkle it with your cheese of choice. As the cheese gets good and melty, add a healthy dose of shredded beef.

Fold the tortilla in half. When the bottom side is crisp, flip the tortilla over to crisp up the top half.

Remove from the pan and serve.