Cooking Steps

• Generously season the meat with salt and pepper on all sides, and heat the olive oil in heavy pot over medium-high heat. Working in batches, add the meat and sear on all sides until browned. Transfer the browned meat to a platter, and remove your pot from the heat.
• While the meat is searing, add the chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns to a medium pot. Cover completely with water and bring to a boil over high heat. Reduce the heat to low, cover, and cook for 10 minutes.
• Using a slotted spoon, transfer the softened chiles and all the other ingredients to a large blender. Add 1 cup of the chile-soaked cooking water, the beef broth, white vinegar, garlic, cumin, oregano, cloves, and coriander. Blend on high for a few minutes until completely smooth. Strain the blended sauce through a fine mesh strainer into the pot with the seared meat.
• Add the meat and chili sauce to a heavy pot or your slow-cooker. Reduce the heat to low, cover, and simmer for 3 to 4 hours until the meat is fall-apart tender.
• Transfer the meat to a platter, and shred it using two forks. Preheat the oven to 375°F (190°C). Add a cup of the consommé to a blender with 2 corn tortillas. Blend until smooth and continue adding corn tortillas until satisfied with the consistency, then return to the pot with the rest of the consommé.
• Spoon some consommé into the bottom of a large pan to create a thin layer. Fill a tortilla with a spoonful of rice, cheese, and shredded birria meat, roll, and place into the pan. Continue adding enchiladas side by side in the pan.
• Cover enchiladas with consommé sauce and top with Oaxaca or Chihuahua cheese. Bake, covered, for 30 mins, then uncover and bake for 10 mins or until the cheese is bubbling.
• Top with Cotija cheese, if desired, and serve hot with your desired garnishes.