Traditional Beef Birria, Stovetop Version

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1. 1Step 1: Heat large cast iron pan to medium/high heat.
2. 2Step 2: Toast the chiles for 1-2 minutes, turning frequently to make sure they don't burn. Transfer the toasted chiles to a heatproof bowl.
3. 3Step 3: Saute the onion until it begins to brown.
4. 4Step 4: Add 1 cup boiling beef broth to the heatproof bowl, allowing chiles to soak for 5 minutes or until pliable.
5. 5Step 5: Remove the chiles from broth (reserve the broth for the next step), then remove all the seeds and veins from the chiles.
6. 6Step 6: Add reserved broth, chiles, onion, garlic, oregano, thyme, clove, cinnamon stick, bouillon, and bay leaves to a blender. Blend until smooth and set aside.
7. 7Step 7: Chop chuck roast into 2" cubes. Generously season all sides of chuck roast and short ribs with salt and pepper.
8. 8Step 8: Heat 2 Tbsp. oil in large cast iron pan. Brown chuck roast and short ribs on all sides, but do not cook all the way through. Transfer meat to a Dutch oven.
9. 9Step 9: Add your chile base and the remaining 2-3 cups of beef broth to the Dutch oven. Use enough beef broth to submerge the beef. Stir to combine.
10. 10Step 10: Bring the Dutch oven to a simmer and cook over medium heat for at least three hours, but up to five. The meat should be tender enough to fall apart using a fork.
11. 11Step 11: Remove bones and gristle from the cooked beef. Reserve the broth for dipping purposes, if desired. Serve the finished beef with tortillas, cilantro, onion, and lime.