Birria Burritos

1. Season beef generously with salt and let it rest at room temp for 20–30 minutes.
2. In a dry pan over medium heat, toast the peppercorns, coriander, cloves, garlic, and bay leaves until fragrant.
3. Transfer toasted spices to a large pot along with chiles, onion, tomatoes, and cinnamon stick. Cover with water, bring to a boil, then simmer covered for 10 minutes.
4. Strain and reserve the cooking liquid. Blend the solids with vinegar, cumin, 1 tsp salt, 1 cup beef broth, and 1 cup reserved chile water until smooth.
5. In a Dutch oven over medium-high heat, sear beef in batches with neutral oil until browned on all sides. Return all beef to the pot.
6. Pour blended sauce over the meat. Rinse blender with remaining 1 cup of broth and 1 more cup of chile water, then pour that into the pot too.
7. Bring to a simmer, cover, and transfer to a 300°F (150°C) oven. Braise for 3–4 hours, until meat is fall-apart tender.
8. Remove beef and shred with two forks. Skim fat from the top of the consommé and ladle some into a separate bowl. Dip tortillas briefly in the surface fat of the consommé, then toast in a skillet with shredded beef and Oaxaca cheese until golden.
10. Load with toppings: diced onion, cilantro, guacamole, extra consommé, and a heavy spoonful of @gmgsalsa.