Creating The Best Ever Mexican Birria involves several steps but is worth every moment. Follow these easy steps to create a delightful dish:

1. Marinate the Meat: Cut the beef or goat meat into large chunks. In a bowl, combine the meat with salt, diced onion, and minced garlic. Cover and refrigerate for at least 2 hours or overnight for the best flavor.

2. Prepare the Chili Sauce: In a skillet over medium heat, dry roast the guajillo, ancho, and pasilla chilies until fragrant. Soak the roasted chilies in hot water for about 20 minutes until softened, then drain.

3. Blend the Sauce: In a blender, combine the softened chilies, cumin seeds, black peppercorns, cloves, cinnamon stick, and 1 cup of broth. Blend until smooth.

4. Brown the Meat: In a large pot or Dutch oven, heat a splash of oil over medium-high heat. Add the marinated meat chunks and brown them on all sides. This adds flavor and depth.

5. Combine and Simmer: Once browned, pour in the chili sauce and add the remaining broth, bay leaves, and more salt to taste. Bring to a boil.

6. Slow Cook: Reduce the heat to low, cover, and let it simmer for 2-3 hours, or until the meat is tender and shreds easily. Stir occasionally and add more broth or water as needed.

7. Shred the Meat: Once cooked, remove the meat and shred it using two forks. Discard any excess fat or bones. Return the shredded meat to the pot, stirring to combine with the sauce.

8. Customize Seasoning: Adjust the depth of flavor with additional salt and spices as needed. Allow the birria to simmer for an additional 10-15 minutes to let the flavors meld.