In a large pot add 8 cups of water then add the beef, onion, head of garlic, bay leaves and salt. Boil for 1 hour on medium high heat and skim off the fat that floats to the top.

In a separate pan, add 1 tbsp of oil then add your chili peppers and garlic and toast on medium heat for about 2-3 minutes making sure to move them frequently so they don’t burn. Transfer to the blend then add 5 peppercorns, 5 whole cloves and 2 cups of water. Take the onion and garlic head that is cooking with the beef and place it in the blender as well. Blend until the sauce is smooth.

With a fine strainer, strainer the sauce into the large pot with the beef. Use a spoon to stir the sauce around and help it go through the strainer. Discard the pulp that’s left in the strainer.

To the large pot, add in your remaining seasonings - oregano, thyme, cumin and beef bouillon. Cover and simmer on low heat for about 2 hours or until the beef is fork tender.

Enjoy the birria by making tacos, quesadillas or ramen! My favorite toppings are always lime, cilantro and onion.