Remove the seeds and veins from the chiles. Soak them in hot water for about 15 minutes until they soften.

In a blender, combine the softened chiles, garlic, onion, cumin, oregano, vinegar, and salt. Blend until it’s a slightly chunky sauce.

Place the beef in a large mixing bowl and pour the marinade over it. Toss and coat the meat thoroughly. Let it rest for at least 2 hours, preferably overnight.

In a large pot, add the marinated beef along with the marinade, bay leaf, and enough water or broth to cover the meat.

Bring to a gentle simmer, then lower the heat to achieve a slow boil for 3-4 hours until the beef is tender and shreds easily.

Serve your birria with finely chopped onions, fresh cilantro, lime wedges, and warm tortillas.