Cup of Yum
1. Prep the meat: cut in large chunks and season with a little salt. Set aside.
2. In a large stock pot, set to boil 12 cups of water (3 liters). (This is where we'll cook the meat).

Make the adobo

1. Remove the stems and seeds from the chiles. Rinse under water to remove any dust. In a small pot, add the chiles and enough water to cover. Boil for 5 minutes. Turn off the heat and let them rest in the water to hydrate.
2. In a medium pot, add 1 tablespoon oil and heat over medium high heat. Add the onion and saute for 1 minute. Then add the tomato. Saute for a few minutes 3 until the tomato starts soften.
3. Add the garlic and the spices. Mix to integrate all ingredients. Cook on low heat for about 3 minutes. Keep stirring to make sure it doesn't burn.
4. To a blender, add the chiles (no water) and the cooked veggies with all of its juices. Puree in two batches to make sure it blends well. See note #1.
5. Add all of the adobo in the boiling water and the meat. Add the vinegar and bay leaves.
6. Cook on medium heat for 2.5 to 3 hours. (Note, when everything comes to a boil, taste for salt and add more if needed). Keep covered so the liquid does not evaporate.
7. Once it's cooked, shred the beef in a bowl with two forks, transfer the meat back to the pot.
8. Serve birria with warm tortillas, cilantro, hot salsa, lime juice. Serve as tacos or in a bowl as a stew.