Prepare the Chiles: Remove stems and seeds from chiles. Soak them in hot water for 10-15 minutes until softened. Reserve one cup of the soaking water.

Make the Paste: In a blender, add soaked chiles, garlic, onion, strained tomatoes, oregano, cumin, cinnamon, clove, red wine vinegar, beef bouillon base, salt, pepper, bay leaves, and the reserved chile soaking water. Blend until smooth.

Strain the Paste, Optional: Using a fine-mesh strainer, strain the chile paste into a bowl to remove any remaining seeds or skins. If you use a high powered blender, such as a Vitamix, straining may not be necessary.

Brown the Meat: In a large skillet, heat avocado oil and brown the chuck roast chunks for 2-3 minutes on each side.

Slow Cook the Birria: Transfer the browned meat to the slow cooker. Add the chile paste and beef broth (or water). Stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, until the meat is tender.

Shred the Meat: Remove the meat from the slow cooker and shred it using two forks or a meat shredder. Return to the slow cooker and simmer for another 10-15 minutes.

Adjust Seasoning: Taste and adjust the seasoning if necessary.

Serve: Serve the Birria consomé hot, garnished with diced onion, chopped cilantro (or parsley in my case), a drizzle of salsa macha and lime wedges on the side.