FOR THE BIRRIA 3kg boneless short rib or beef chuck 6kg if its bone in 6 chile guajillo 6 chile ancho 3 chile morita all chilies without seeds 1 large onion 1 5 kg roma tomatoes around 12 tomatoes 18 garlic cloves Thumb size ginger 1 tbsp allspice 1 tbsp black pepper 1 tbsp mexican oregano 1 tbsp cumin seeds 1 cinnamon stick 3 cloves Salt to taste Splash of apple cider vinegar 4 bay leaves In a mortar macerate the garlic and ginger toast the allspice cumin and pepper and add it to the mortar reserve Toast the chilles on medium heat keep on stirring you dont want to burn them or they will be bitter Reserve the chilies Cook the onion on medium high heat for about 5 minutes season with salt add the tomatoes more salt and cook until they start releasing their juice add the garlic