Stem and seed the guajillo and ancho chiles. Toast the chiles in a dry skillet over medium heat for a few seconds per side, until fragrant. Be careful not to burn them. Soak the toasted chiles in hot water for about 30 minutes, until softened.

Once the chiles are softened, drain them and add them to a blender along with the onion, garlic, tomatoes, Mexican oregano, cumin, cinnamon stick, cloves, apple cider vinegar, and chipotle peppers in adobo sauce. Blend until smooth. You might need to add a little water to get it going.

Season the chuck roast generously with salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon or two of oil and sear the beef on all sides until deeply browned.

Pour the blended sauce over the seared beef. Add the beef broth and enough water to cover the meat. Bring to a boil, then reduce heat to low, add the bay leaves, and cover. Simmer for 3-4 hours, or until the beef is incredibly tender and easily shreds with a fork.

Once the beef is cooked, remove it from the pot and shred it with two forks. Skim off any excess fat from the surface of the broth (this is optional, but it will make the consommé less greasy). Return the shredded beef to the pot.

Heat a large skillet or griddle over medium heat. Dip a corn tortilla into the consommé, making sure to coat both sides. Place the tortilla on the hot skillet. Add a generous amount of cheese and shredded beef to one half of the tortilla. Fold the tortilla in half and press down gently. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy and the cheese is melted and gooey. Repeat with the remaining tortillas.

Serve the Birria Tacos immediately, garnished with chopped cilantro and onion. Serve with a small bowl of the consommé for dipping. A squeeze of lime adds a bright, fresh touch.