Place the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 20 to 30 seconds per side, just until fragrant. Do not let them burn.

Transfer the toasted chiles to a bowl and cover with hot water. Let them soak for 15 to 20 minutes until softened, then drain.

In a blender, combine the softened chiles, chopped onion, garlic, tomatoes, apple cider vinegar, oregano, cumin, coriander, cinnamon, cloves, black pepper, salt, and 1 cup of beef broth. Blend until very smooth.

Season the beef chuck roast and short ribs with a little salt. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat, then sear the beef on all sides until browned.

Pour the blended chile sauce into the pot with the beef. Add the remaining 5 cups of beef broth and the bay leaves. Stir to combine.

Bring to a boil, then reduce the heat to low, cover, and simmer for 3 to 3.5 hours, until the beef is fall-apart tender. Stir occasionally and add a little more broth or water if needed.

Remove the beef from the pot and shred it with two forks. Discard the bay leaves. Skim excess fat from the top of the broth, but reserve some of the red fat for frying the tortillas.

Return the shredded beef to the pot and mix it with enough consommé to keep it moist and flavorful. Taste and adjust salt if needed.

Heat a skillet or griddle over medium heat. Dip each tortilla briefly into the reserved red fat or the top layer of the consommé, then place it on the skillet.

Add shredded cheese to one half of each tortilla, top with shredded birria meat, and fold the tortilla over. Cook for 1 to 2 minutes per side, until crisp and the cheese is melted.

Repeat with the remaining tortillas, adding more fat to the pan as needed.

Serve the tacos hot with a bowl of warm consommé for dipping, then top with diced onion, chopped cilantro, and lime wedges.