Birria Stew

Sear the meat. Pat the meat dry with some paper towels then season with salt and pepper to taste. Place a large pot over medium-high heat, add a splash of vegetable oil. Once the oil is hot, add the meat and sear on all sides until browned, do not move the meat while it’s searing. Once you’re done remove from the pot and set aside.
Cook the veggies. In the same pot, add another splash of oil, then add the tomatoes, onions, garlic, and spices. Cook for 2-3 minutes or until the tomatoes and onions have charred a bit and the spices are fragrant. Add any ground spices and chiles towards the end so they don’t burn. Add the water, cover, and cook for 10-15 minutes.
Blend. Add the charred veggies and spices with the liquid to a blender, discarding whole cinnamon, then the vinegar, and salt. Blend until smooth then pour back into the pot through a strainer for a smooth texture.
Cook. Add the meat into the liquid with about 5 to 6 cups of water (about 1.2 to 1.5 liters) and bay leaves. Bring to a boil, then reduce the heat to low, cover and cook for 2-3 hours or until the meat is fall-apart tender then turn off the heat.
STEP FIVE: Serve the stew with the broth (consomé) and meat (whole or shredded) and top with fresh cilantro, onion, and lime juice and a side of warm tortillas!