For the Birria:

• 3 lbs beef chuck roast, cut into large chunks
• Salt and black pepper to taste
• 1 1/2 tablespoons olive oil
• 12 dried guajillo chiles, rinsed, stemmed, and seeded
• 5 dried ancho chiles, rinsed, stemmed, and seeded
• 5 dried chiles de árbol, rinsed, stemmed, and seeded
• 2 medium tomatoes
• 1 medium yellow onion
• 2-inch Mexican cinnamon stick
• 3 bay leaves
• 1/2 teaspoon whole black peppercorns
• 2 cups beef broth
• 3 tablespoons distilled white vinegar
• 3 tablespoons apple cider vinegar
• 7 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground coriander

For the Enchiladas:

• 16 tortillas (flour or corn)
• 2 cups cooked white or Mexican rice
• 3 cups Oaxaca or Chihuahua cheese, shredded
• Optional garnishes: chopped cilantro, Cotija cheese, lime wedges, pickled or raw onion