Heat the griddle, or pan.
Toast the chiles on the griddle for 2-3 minutes.
Turn frequently, making sure they do NOT burn.
If they burn, discard the chiles and start again.
Once toasted, transfer to a heatproof bowl.
Add 1 cup hot water and let the chiles soak for 5 minutes, or until pliable.
Seed and devein the chiles, saving the water.
Add the saved water, the chiles, garlic, oregano, thyme, clove, cinnamon, bouillon, laurel leaves (or bay leaves), salt and pepper in a blender.
Blend until smooth. Set aside.
In a large pot, heat two tablespoons oil.
Season the beef with salt and pepper.
Sear the beef on all sides.
Once the meat is brown, transfer to the slow cooker.
Strain the chile mixture into the slow cooker, over the meat.
Add enough water to cover the meat.
Set slow cooker on low for 6-8 hours.
Shred beef. Set aside until ready to use.
Please note: Instant Pot and Stove Top instructions are in the blog post.
To make more consomme: Remove half of the beef and add 2 cups of beef broth to the slow cooker. Cook for 1 more hour.