In a large pot, combine the beef chunks, one half of the sliced onion, half of the head of garlic, 18 cups of water, and salt to taste. Bring the mixture to a boil on medium heat, skimming off any foam that rises to the surface. Once boiling, reduce the heat, cover, and keep simmering until the meat is tender, about 2 hours.

In a separate pot, toss in the dried chiles, the remaining half of the onion, 4-6 cloves of the remaining garlic, and the 4 Roma tomatoes. Add the cinnamon, cloves, thyme, oregano, marjoram, cumin seeds, and peppercorns. Cover the ingredients with water and bring them to a gentle boil over medium heat.

After boiling, reduce heat and continue cooking for 10-12 minutes before letting it sit for an additional 10 minutes.

After resting, use a wire mesh strainer to separate the liquid from the mixture in the tomato pot, reserving half of the cooking water. Transfer the rest of the ingredients (along with the reserved cooking water) to a blender, adding two cups of the beef broth from the pot with the beef.

Securely cover the blender and blend on high until smooth. Let the sauce settle, then blend on high again for 40 to 50 seconds.

Once the beef is tender, remove the onion and garlic from the pot and discard them. Strain the blended sauce directly into the pot with the beef using a fine wire strainer.

Add the bay leaves, and continue cooking the birria partially covered for another 1 1/2 to 2 hours, or until the beef shreds apart easily. Taste along the way to adjust salt levels.

To serve the birria, you have two enjoyable options: Serve it in bowls with plenty of consomé, garnishing with diced onion, fresh cilantro, lime wedges, and a splash of spicy red salsa for an added kick. Alternatively, use the tender beef to prepare crispy birria tacos or quesadillas, serving the consomé on the side for dipping.