Beef and Consommé:

1. Season the meat generously on all sides with salt and black pepper. Heat a large heavy-bottomed pot, or Dutch oven, over medium-high heat. Once hot, add enough neutral oil to lightly coat the bottom of the pot. Sear the meat until nicely browned on all sides, about 1-2 minutes per side. Transfer to a sheet tray and repeat with the rest of your meat.
2. While you are searing the meat, fill a medium saucepot with water and bring to a boil. Blanch the guajillo chiles for 30 seconds, then turn off the heat and let them steep until softened, about 5 minutes. Transfer the chiles to the base of a blender along with the onion, garlic, chipotles in adobo, tomato paste, and vinegar. Blend on high until as smooth as possible.
3. In a medium-sized mixing bowl, whisk together the chicken bouillon powder, black pepper, white pepper, beef bouillon powder, brown sugar, paprika, oregano, thyme, cloves, cinnamon, salt, cumin, and bay leaves.
4. Return all of the meat to the pot then add just enough water to cover. Set over medium-high heat and bring to a boil. Use a skimmer, or large spoon, to remove any impurities that rise to the top, continuing until they have all been removed.
5. Add the blended chili mixture, the spice mix, and the oil to the pot of simmering beef. Mix thoroughly to combine then reduce the heat to low, cover with a lid, and let braise until fall apart tender, about 3½ hours. Once tender, turn off the heat and let rest for 15-20 minutes. At this stage, use a spoon to skim off as much fat from the surface as possible, reserving it in a small bowl.
6. Transfer the meat to a large cutting board, then chop into bite-sized pieces. Season the meat to taste with some of the braising liquid and additional salt if needed, then add to a medium saucepot to keep warm until serving. Season the braising liquid to taste with salt if needed and keep warm for serving *see Notes*.

Salsa:

1. In a large skillet set over medium-low heat, add in the guajillo chiles and chiles de árbol. Toast, turning occasionally, until slightly charred and fragrant, about 2-3 minutes. Remove the chiles from the pan then add the Roma tomatoes and tomatillos to the pan. Sear, flipping occasionally, until the skins are blistered and the vegetables are heated through, about 2-3 minutes per side. 
2. Transfer the charred vegetables to the base of a blender along with the toasted chiles, garlic, chipotle in adobo, and vinegar. Season to taste with salt and apple cider vinegar. Blend on high until smooth. Transfer to a serving bowl, let cool to room temperature, then cover and refrigerate until ready to serve.

Taco Assembly:

1. Dunk two corn tortillas in the reserved fat from the braise. Toast briefly on a flat top, or cast iron pan, heated over medium heat just until lightly charred and heated through. Transfer to a plate then add a generous amount of the braised beef followed by onion, cilantro, and salsa. Repeat with as many tacos as you want. Serve alongside lime wedges and a ramekin of consommé.

Quesabirria Assembly:

1. Dunk two corn tortillas in the reserved fat from the braise. Toast briefly on a flat top, or cast iron pan, heated over medium heat just until lightly charred and heated through. Spread a thin even layer of your shredded cheese over the tortilla, let melt, then top with a generous amount of the braised meat and a spoonful of your salsa. Repeat with as many quesabirrias as you want. Fold and serve alongside lime wedges and a ramekin of consommé.

Mulita Assembly:

1. Dunk two corn tortillas in the reserved fat from the braise. Toast on a flat top, or cast iron pan, heated over medium heat until crunchy, about 2 minutes. Spread shredded mozzarella cheese on both tortillas. Load one tortilla with braised beef, salsa, cilantro, and onion then sandwich the second tortilla on top of the first. Repeat with as many mulitas as you want.
2. Serve alongside lime wedges and a ramekin of consommé.

Notes:

• There are three ways you may choose to serve this birria: tacos, quesabirrias, and mulitas. Choose your own adventure and follow the respective directions.
• The braising liquid is your consommé which you will serve on the side in a ramekin for dipping.