Deseed the chilies. Slice the stems off the chilies and shake out the seeds. Then, give them a quick rinse to remove any dust or dirt from the outside.

Simmer the chilies. In a medium pot, add the guajillo chilies, ancho chilies, arbol chilies. Cover completely with water and bring to a simmer over medium heat. Simmer for 15 minutes, until the chilies have softened.

Roast the veggies. While the chilies are simmering, add the tomatoes, onion, and garlic cloves to a quarter sheet pan. Broil them for 4 to 6 minutes, until lightly charred.

Make the sauce. Transfer the chilies and 1 cup of the remaining water to a high-powered blender. Remove the garlic from its peel and add it to the blender along with the tomatoes, onion, broth, vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes, until completely smooth.

Slow cook the birria. Place the beef chunks in the slow cooker. Pour the birria sauce on top, and add the bay leaves. Use tongs to gently mix it all together. then cover. Cook on low for 8 to 9 hours, or on high for 4 to 5 hours. The beef should be tender and fall apart easily when shredded with a fork.

Shred the meat. Discard the bay leaves. Remove the beef to a cutting board and use two forks to shred it.

Combine the meat and sauce. Place the shredded beef back in the slow cooker, give it a stir, and let it absorb the liquid (aka consommé).

Serve. Serve the birria straight from the slow cooker or transfer to bowls with the consommé for a traditional birria stew. Garnish with chopped onion, fresh cilantro, and a squeeze of lime juice.