Creating Authentic Mexican Birria requires careful attention to detail. Follow these steps to master this incredible dish:

1. Prepare the Chiles: Remove the stems and seeds from the dried guajillo, ancho, and pasilla chiles. Rinse and soak them in hot water for about 15-20 minutes until soft.
2. Make the Marinade: In a blender, combine the soaked chiles, diced onion, garlic, cumin, oregano, black pepper, salt, and apple cider vinegar. Blend until smooth. Add a little beef broth if necessary for a smoother consistency.
3. Marinate the Meat: Place the beef and bones in a large bowl. Pour the blended marinade over the meat, ensuring it is coated evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
4. Brown the Meat: Heat a large pot or Dutch oven over medium-high heat. Add a little oil and brown the marinated meat on all sides. This step is crucial for building flavor.
5. Add Broth: Once the meat is browned, pour in the beef broth. Bring it to a boil and then reduce the heat to low, covering the pot.
6. Simmer: Allow the birria to simmer for 3 to 4 hours or until the meat is fork-tender. Stir occasionally and add water or broth if necessary to keep it from drying out.
7. Shred the Meat: Once cooked, remove the meat from the pot. Shred the beef using two forks and return it to the pot. Stir to combine with the broth.
8. Adjust Seasoning: Taste and add more salt if needed. If you’d like to intensify the flavors, allow it to simmer for an additional 30 minutes.
9. Prepare Toppings: As the birria finishes cooking, chop fresh cilantro and prepare lime wedges for serving.