Begin by toasting the dried guajillo, ancho, and optional pasilla chiles in a dry skillet over medium heat for about 2-3 minutes, or until fragrant. Once toasted, transfer the chiles to a bowl, cover with hot water, and let them soak for 15 minutes until softened.

Drain the soaked chiles and add them to your blender along with garlic, onion, tomatoes, and spices like cumin, oregano, cinnamon, and cloves. Pour in about a cup of beef broth to create a smooth sauce. Blend until silky and set aside.

Pat the chuck or brisket dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the beef for approximately 6-8 minutes until golden brown on all sides.

Once browned, pour in the prepared birria sauce, add bay leaves, apple cider vinegar, and any remaining beef broth. Bring to a gentle simmer, cover, and reduce heat to low. Cook for 3-4 hours, stirring occasionally, until the beef is tender.

Carefully remove the beef from the pot and place it on a cutting board. Let it cool before shredding it with two forks. Strain the remaining liquid to reserve the consommé for dipping.

To assemble the tacos, dip the corn tortillas into the reserved consommé. Fill each tortilla with shredded beef and cheese, then heat on a griddle for 2-3 minutes, until the tortillas are crispy.

Serve the birria tacos topped with fresh onions and cilantro, alongside lime wedges for added flavor. Place a bowl of warm consommé on the side for dipping.