Toast dried guajillo chiles, ancho chiles, and pasilla chiles in a dry skillet until fragrant
Remove stems and seeds from the chiles
Soak the chiles in hot water until softened
Blend the softened chiles with onion, garlic, tomatoes, vinegar, cumin, oregano, cloves, cinnamon, black pepper, and salt
Add a little chili soaking liquid or broth to help blend smoothly
Strain the sauce for a smoother texture
Simmer the sauce in a pot with oil or beef fat until thickened and well combined
Adjust salt and seasoning to taste
Use the sauce for birria meat, tacos, or consomé