Step 1: Prepare the Chiles
Remove the stems and seeds from the dried chiles. Toast them lightly in a dry skillet over medium heat until aromatic, about 1-2 minutes. Be careful not to burn them. Soak the toasted chiles in warm water for 15-20 minutes, or until softened.

Step 2: Blend the Chile Sauce
Drain the soaked chiles and add them to a blender along with the roasted tomatoes, garlic, onion, cumin, oregano, cinnamon, broth, and vinegar. Blend until smooth. If needed, strain the sauce to remove any remaining solids for a silky texture.

Step 3: Season the Meat
Rub the meat with salt, pepper, and minced garlic. In a large pot or Dutch oven, sear the meat over medium-high heat until browned on all sides. Remove and set aside.

Step 4: Combine and Simmer
Return the seared meat to the pot and pour the chile sauce over it. Add the bay leaves and enough water or broth to cover the meat. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the meat is tender and falling off the bone.

Step 5: Shred the Meat
Once the meat is cooked, remove it from the pot and shred it with forks. Return the shredded meat to the pot to soak up the flavorful broth.

Step 6: Serve
Serve the birria hot with a ladle of broth, garnished with fresh cilantro, diced onions, and a squeeze of lime. Pair with warm tortillas for dipping or enjoy in a bowl as a hearty stew.