Beef birria

Put 4 1/2 quarts water, a whole onion, a head of garlic, 8 bay leaves and 3 tbsp salt in a pot over high heat and bring to a boil.

Add 2 lb chuck tender roast, 3 lb chuck pot roast and 2 lb short ribs; return to a boil.

Skim the impurities from the surface so the broth is clear.

Add two roma tomatoes, cover and cook over medium-low heat for one hour.

Wipe the dried chiles with a damp paper towel. Toast the anchos, flipping as soon as they smell, five to ten seconds a side; do not burn them or the sauce turns bitter.

Toast the guajillo and chile de arbol the same way, then the garlic cloves.

Pour broth from the meat over the chiles and set aside to soften.

With the heat off, toast the cinnamon stick, the spices and the sesame seeds about a minute, until fragrant.

Blend the toasted spices with two bay leaves and the peppercorns in a dry blender cup until pulverized.

Add the soaked chiles, apple cider vinegar, a piece of ginger and the garlic cloves; blend until smooth.

Remove the onion and garlic from the pot.

Pour in the sauce, straining if needed, add more broth and mix. Taste and adjust the salt.

Cover and cook another hour and a half, until the meat is tender and falls apart.

Remove the top layer of fat, reserving it for tacos, so the consomme has no oil.

Shred or serve as is. For birria ramen, pour consomme over the ramen and add the meat once softened.

Serve with lime juice, chopped onion and cilantro.