In a skillet, toast the dried guajillo, ancho, and chile de árbol for 30 seconds per side until fragrant — don’t burn them.

Boil them in 2 cups of water for 10 minutes to soften, then transfer to a blender.

Add onion, tomato, garlic, vinegar, cumin, oregano, paprika, cinnamon, salt, and pepper. Blend into a smooth sauce.

In a large pot or Dutch oven, heat 2 tablespoons oil over medium-high heat. Sear the beef chunks until browned on all sides.

Pour in your blended chile sauce and the beef broth. Add bay leaves.

Cover and simmer on low for 2½–3 hours (or pressure cook 1 hour) until the meat is tender and easily shredded.

Shred the beef with forks and separate about ¼ cup of the orange-red birria oil floating on top for cooking.

Heat a large skillet or griddle over medium heat and brush with some birria oil.

Lay down one tortilla and brush the top lightly with more birria oil.

Sprinkle a generous layer of mozzarella cheese (about 1 cup).

Add a thick layer of shredded birria beef evenly across the surface.

Top with a second layer of cheese (another cup) and place a second tortilla on top.

Brush the top tortilla with birria oil to help it crisp and get that signature orange color.

Cook for 3–4 minutes per side, pressing lightly, until both sides are golden, crispy, and the cheese is melted through.

Let it rest for 2 minutes before slicing into 8 wedges.

Sprinkle with chopped cilantro and diced onion if desired.

Serve hot with a side of birria consomé for dipping — that rich, spicy broth from the beef.

Add a squeeze of lime before eating.