Step 1: Prepare the Chiles and Sauce

1. Toast the Chiles: Heat a dry skillet over medium heat. Toast the guajillo, ancho, and chipotle chiles for about 1-2 minutes until fragrant. Be careful not to burn them.
2. Soak the Chiles: Place the toasted chiles in a bowl and cover them with hot water. Let them soak for 15-20 minutes until softened.
3. Blend the Sauce: In a blender, combine the soaked chiles, onion, garlic, tomatoes, cinnamon stick, cloves, black peppercorns, oregano, cumin, and 1 cup of the soaking liquid. Blend until smooth and set aside.

Step 2: Brown the Meat

4. Sear the Meat: Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef with salt and sear it on all sides until browned. Work in batches to avoid overcrowding. Remove the meat and set aside.

Step 3: Build the Stew

5. Deglaze the Pot: Pour the blended chile sauce into the pot and cook for 5-7 minutes, stirring frequently, to deepen the flavors.
6. Add the Broth: Return the meat to the pot and add the beef broth or water. Stir in the apple cider vinegar, bay leaves, and additional salt to taste.
7. Simmer: Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 3-4 hours, or until the meat is tender and easily shreds with a fork.

Step 4: Prepare the Meat and Consommé

8. Shred the Meat: Remove the meat from the stew and shred it using two forks. Set aside.
9. Strain the Broth: Strain the stew to remove solids, creating a rich consommé. Adjust seasoning with salt if necessary. Keep the consommé warm for serving and dipping.

Step 5: Make the Tacos

10. Dip the Tortillas: Heat a skillet or griddle over medium heat. Dip each tortilla into the consommé to coat it lightly with the flavorful broth.
11. Assemble the Tacos: Place the tortilla on the skillet and sprinkle with shredded cheese. Add a generous portion of the shredded birria meat. Fold the tortilla in half and press gently.
12. Fry Until Crispy: Cook the taco on each side for 2-3 minutes, or until the tortilla is golden and crispy and the cheese is melted.

Step 6: Serve

13. Plate and Garnish: Serve the tacos hot, garnished with chopped cilantro, diced onion, and lime wedges.
14. Dip and Enjoy: Serve with a small bowl of consommé on the side for dipping.