Prepare the Chiles: In a medium pot, bring 2 cups of water to a boil. Add guajillo, ancho, and pasilla chiles. Boil for 5 minutes, then turn off heat and let soak for 15 minutes until softened.

Make the Sauce: In a blender, combine soaked chiles, garlic, onion, tomatoes, apple cider vinegar, oregano, cumin, cloves, cinnamon, and 1 cup of the soaking liquid or beef broth. Blend until smooth.

Sear the Meat: Season the beef with salt and pepper. In a large Dutch oven or heavy pot, heat oil over medium-high heat. Sear beef on all sides until browned.

Cook the Birria: Pour the blended sauce over the beef. Add bay leaves and enough broth to cover the meat. Bring to a boil, then reduce to low. Cover and simmer for 3–3.5 hours, or until meat is fall-apart tender. (Alternatively, cook in a slow cooker on low for 8 hours.)

Shred the Meat: Remove the beef and shred with two forks. Return to the pot and stir into the broth.

Assemble the Tacos: Heat a skillet over medium heat. Dip corn tortillas into the birria broth, then place in the skillet. Add a bit of shredded beef and cheese (if using). Fold and cook until crispy on both sides.

Serve: Top with chopped onion and cilantro. Serve with a side of birria broth (consomé) for dipping and lime wedges.