In a heavy pot, heat some oil over medium-high heat and sear chunks of chuck roast or beef stew meat until browned on all sides, about 8–10 minutes. Remove the meat from the pot and set it aside.

In the same pot, reduce the heat to medium and add diced onions and minced garlic. Sauté until the onions are translucent and fragrant, about 5 minutes.

Add the toasted and de-seeded dried chiles, Mexican oregano, bay leaves, and a splash of apple cider vinegar. Pour in enough beef broth to cover the ingredients and bring to a simmer. Cook for about 20 minutes.

Blend everything into a smooth sauce and return the seared meat to the pot. Pour the blended sauce over the meat, stir to combine, and simmer on low heat for 2.5 to 3 hours.

Preheat your oven to 375°F (190°C). Warm the tortillas in a skillet and dip them in the reserved consommé. Fill each tortilla with shredded birria meat, roll them up, and place seam-side down in a baking dish.

Pour the remaining consommé over the enchiladas and sprinkle shredded cheese on top. Bake for 15-20 minutes until the cheese is melted and bubbly.

Top with fresh cilantro and diced red onion before serving hot.