Creating Authentic Mexican Birria is straightforward with these clear steps:

1. Prepare the Chilies: In a dry skillet, toast the dried chilies over medium heat for about 2 minutes, just until fragrant. Avoid burning them.

2. Soak the Chilies: Place the toasted chilies in a bowl of hot water for 15-20 minutes until softened.

3. Blend Ingredients: In a blender, combine the soaked chilies, onion, garlic, cumin, oregano, black pepper, salt, and apple cider vinegar. Add a cup of the soaking water and blend until smooth.

4. Marinate the Meat: In a large bowl, place the chunks of beef and optional lamb. Pour the blended marinade over the meat, ensuring it’s well coated. Cover and refrigerate for at least 1 hour or overnight for best results.

5. Sear the Meat: In a large pot or Dutch oven, heat a little oil over medium heat. Remove the marinated meat from the fridge and sear it in batches until browned, about 3-4 minutes on each side.

6. Add Broth & Bay Leaves: Once all the meat is seared, return it to the pot. Pour in the beef broth and add the bay leaves. Bring to a simmer.

7. Slow Cook: Reduce the heat to low, cover with a lid, and let the birria cook for 2-3 hours, or until the meat is tender and easily shreds with a fork.

8. Adjust Seasoning: Taste the broth and adjust seasoning if necessary.

9. Shred the Meat: Once cooked, remove the meat from the pot and shred it using two forks.

10. Serve: Serve the shredded meat in bowls with broth, garnished with fresh cilantro and lime wedges.