To make the birria sauce, remove the stem and seeds from the dried peppers, place a skillet over medium heat, and add 2 tbsps of evoo; when the oil is hot, add the peppers in several at a time, from them for 1-2 minutes then turn them over and fry for another few minutes, be careful not to burn the peppers because it will make the sauce bitter. Once the peppers are finished, place them in a medium stock pot with 2 cups of water over medium heat, place a tight-fitting lid over the pot, and let the peppers steep until they get soft in about ten minutes.
In the skillet used to fry the peppers add the onions and saute until they soften, then add the tomatoes, bay leaves, cinnamon stick, garlic, and black peppercorns, along with the cloves, thyme, marjoram, oregano, and salt. Continue to cook for 8-10 minutes. After working in batches, spoon the mixture into a blender, add the ginger and cumin, and blend until smooth.