Wash and de-seed the dried guajillo and ancho chiles, then toast them in a dry skillet over medium heat for 2-3 minutes until fragrant. Soak in hot water for 15-20 minutes until softened.

Chop 4 cloves of garlic, 1 onion, and 2 medium tomatoes. Dice the onion and tomatoes into small pieces to prepare for the sauce.

Drain the soaked chiles and combine with chopped garlic, onion, tomatoes, oregano, cinnamon, cloves, vinegar, and beef broth in a blender. Blend until smooth.

Season the tri-tip roast with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear tri-tip for 3-4 minutes on each side until golden brown.

Pour in the blended birria sauce, add the remaining beef broth and 2 bay leaves. Cover and bake in a preheated oven at 325°F (160°C) for 3-4 hours until fork-tender.

If desired, stir in carrots or potatoes during the last hour of cooking for added nutrition and flavor.