• Cut the stems off the chiles. Toss them into a pan and cover them with 1 cup of water. Bring the water to a boil. Once boiling, turn off the heat, and cover the pan. Allow the chiles to sit for 20 minutes to rehydrate. (They can sit longer than 20 minutes because they don't need to be hot when you add them to the blender.) Add the peppers and water to a high-powered blender and process until smooth. Optional, you can strain the peppers if needed to remove any larger pieces of skin.
• Meanwhile, trim the roast of any connective tissue and cut it into large 4-inch chunks. Salt and pepper the beef. Heat your Dutch oven to medium-high and sear the beef on all sides.
• Once the beef is seared add the remaining ingredients to the pot: the dried pepper mixture, roasted tomatoes, chipotle peppers, bay leaves, cinnamon stick, oregano, cumin, chili powder, cloves, vinegar, beef bouillon, and beef broth.
• Stir to combine. Cover the Dutch oven and cook on low for 3 to 4 hours or until tender. Stir once each hour.
• I like to cook the birria a day ahead of when I plan to serve it. At this point I refrigerate the birria until I'm ready to serve. When I'm ready to serve it I skim the fat off the top, shred it using two forks, and reserve it - If you're making tacos with the birria, you can use the reserved fat to cook the tacos. After you skim the fat off, heat the beef.

For Tacos

• You can use beef birria over rice, in tacos, quesadillas, or nachos. It's very versatile. You can top any of these with pico, avocado, salsa verde, sour cream, and cheese.
• Shred your meat. To warm the tortillas. (This makes them pliable and soft.) wrap them up in damp paper towels and microwave for 30 seconds. Add 1 to 2 tablespoons of the reserved fat to a skillet. Heat on medium-high. Fill a tortilla with birria meat, onions, cilantro, and cheese. Fry the taco for 2-3 minutes per side. Serve hot.