Heat a dry skillet over medium heat. Toast the dried chiles for 30 to 45 seconds per side until fragrant and slightly darkened. Immediately transfer to a bowl of hot water and soak for 20 to 25 minutes until soft.

In the same dry skillet over medium-high heat, char the tomatoes and half the onion cut-side down until dark and slightly blackened. Add the smashed garlic and char for another minute. Transfer everything to a blender.

Drain the soaked chiles and add them to the blender with the charred aromatics, oregano, cumin, cinnamon, cloves, apple cider vinegar, and 1 cup of beef broth. Blend on high until completely smooth, about 60 seconds. Strain through a fine mesh sieve and discard the solids.

Season the beef chunks generously with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 3 to 4 minutes per side. Remove and set aside.

Return all the beef to the pot. Pour the strained chile sauce over the beef and add the remaining beef broth, water, and bay leaves. Bring to a boil, then reduce heat to low. Cover and braise for 3 to 3½ hours until the beef is completely fall-apart tender.

Remove the beef from the pot and shred with two forks. Taste the consommé and adjust salt as needed. Skim the orange-red fat from the surface and reserve it for cooking the tacos.

Heat a cast iron skillet or griddle over medium heat. Brush with a small amount of the reserved consommé fat.

Dip a corn tortilla into the consommé — just a quick dip on both sides — then place it flat in the hot pan.

Add a small handful of shredded beef and a generous amount of shredded cheese to one half of the tortilla.

Wait until the cheese is completely melted and the tortilla looks slightly translucent, then fold the tortilla and flip. Cook for another 60 to 90 seconds until the outside is crispy.

Serve immediately topped with diced onion and chopped cilantro, with lime wedges and a hot cup of consommé on the side for dipping.