Adobo

• 1 tablespoon vegetable oil
• 3 ancho chiles, stemmed, seeded, and deveined
• 4 guajillo chiles (or New Mexico chiles), stemmed, seeded, and deveined
• 1 medium onion, quartered
• 4 plum tomatoes, quartered
• 4 cloves garlic
• 1 bay leaf
• 1 teaspoon fresh ground black pepper
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon oregano (preferably Mexican oregano)
• ½ teaspoon cinnamon
• ¼ teaspoon ground cloves
• 1 cup water (or beef broth or chicken broth)
• 1 teaspoon fine sea salt (if using water or homemade broth)
• 2 cups cold water (or chicken broth or beef broth)
• 1 tablespoon white vinegar (or apple cider vinegar)

Birria tacos and broth

• Adobo (from above)
• 1 pound bone-in beef short ribs (or oxtails or shanks)
• 2 pounds boneless beef chuck, cut into 2-inch pieces
• 1 ½ teaspoons fine sea salt
• 6 cups water (or beef broth or chicken broth)
• 1 tablespoon fine sea salt (if using water or homemade broth)
• 24 Corn tortillas (?)
• 16 oz shredded Monterey Jack (or Queso Oaxaca)
• Diced onion
• Minced Cilantro