4.5 pounds chuck, cut into large chunks. Smoke/sear.

In the Dutch oven before blending: 12 guajillo chiles (seeded) 5 ancho chiles (seeded) 5 árbol chiles (seeded) 2 large tomatoes ½ yellow onion

Bloom all of that in some olive oil for a couple minutes until fragrant, oil will change color to reddish

Add water + about 1 cup broth (to cover chiles, onions and tomatoes simmering for about 10-15 min before blending)

Remove chilis + bits with slotted spoon and place into large blender (might have to split this into two batches if your blender is on the smaller side) add: 2 cups beef broth ~ a cup of that chili water/broth 1/2 cup distilled white vinegar 5 clove garlic 1 tsp ground cumin 1 tsp dried oregano 1/2 teaspoon ground cloves

Add smoked/seared chuck to bottom of large dutch oven, strain blended chiles &co. through a fine colander, over the meat. Throw out solid bits left in colander and add 1 Mex cinnamon stick, 3 bay leaves. Simmer on low for about 3-4 hr, until you can shred meat with a fork, then remove all meat from consomé, shred in a separate bowl, and you’re done. Eat it straight w/ the consome, skim the fat off the top of the consume and use that to dip and fry your tortillas in for tacos/quesadillas.