Toast the dried guajillo chiles and dried ancho chiles in a dry skillet for 30 seconds per side, until fragrant. Visual cue: the chiles should look slightly blistered and darker at the edges.

Soak the toasted dried guajillo chiles and dried ancho chiles in boiling water for 15 minutes until softened. Visual cue: they should be pliable and fully rehydrated.

Blend the softened dried guajillo chiles and dried ancho chiles with diced tomatoes, onion, garlic, beef broth, apple cider vinegar, cumin, oregano, smoked paprika, and cinnamon until smooth. Visual cue: the sauce should turn into a uniform deep red paste.

Season the beef chuck or short ribs with salt and pepper. Visual cue: the surface should look evenly speckled.

Place the seasoned beef in the crockpot and pour the chile sauce over. Visual cue: the beef should be mostly covered with the sauce.

Cook on Low for 7-8 hours until the beef is fall-apart tender. Visual cue: the meat should shred easily with a fork in the consomé.

Shred the beef in the consomé so the meat mixes into the deep broth. Visual cue: you should see strands of beef throughout the liquid.

Dip corn tortillas in the consomé, fill with the shredded beef and shredded Oaxaca or mozzarella, then griddle until crispy. Visual cue: the tortillas should brown and the cheese should melt and bind.

Serve the birria with extra consomé for dipping along with diced onion, cilantro, and lime. Visual cue: arrange toppings in small piles so they’re ready for dunking.