Boil beef in large pot of water covered in low medium with bay leaves, cloves, 3 garlic cloves, salt, 5 peppercorns

Deseed the chile ancho and pasillo and boil in a pot of water on low to medium heat. Do not overcook. This step is just to make the chiles soft enough to blend

While the Chiles are softening in boiling water, remove fat and foam collecting at the top of the pot filled with meat. The water should not be red at this point and a broth should start forming. Make sure to set flame to low once you’ve removed some or most of the stuff that formed on top

Remove all the bay leaves from the pot besides one, remove cloves from pot, remove peppercorns as much as possible. Add one bay leaf to blender, add peppercorns to blender, add cloves to blender.

Add sauce from blender to boiling water and let cook until meat is ready on medium low heat, Around 45 minutes

Serve with tortillas, rice and beans, top caldo with red onion and cilantro,

To make birria tacos, cook corn tortillas dipped in the consume, cut meat and add to quesadilla.