Toast the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 30 to 60 seconds per side, just until fragrant. Transfer them to a bowl and cover with hot water; soak for 15 minutes until softened.

In the same skillet, lightly char the onion quarters, garlic cloves, and tomato quarters for a few minutes until browned in spots.

Drain the chiles and add them to a blender with the charred onion, garlic, tomatoes, beef broth, apple cider vinegar, oregano, cumin, coriander, cloves, salt, black pepper, and about 1 cup of soaking liquid. Blend until very smooth.

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

Pour the blended chile sauce over the beef. Add the bay leaves and cinnamon stick, then add enough extra broth or water to mostly cover the meat if needed.

Bring to a simmer, then cover and cook on low heat for 3 to 3 1/2 hours, stirring occasionally, until the meat is very tender and shreds easily. Remove the meat from the pot and shred it with two forks; discard bones, bay leaves, and cinnamon stick.

Skim some fat from the top of the consommé and reserve it in a bowl or measuring cup. Return the shredded beef to the pot and season the consommé with more salt if needed.

Heat a skillet or griddle over medium heat. Dip each tortilla briefly into the reserved fat, then place it on the skillet. Add shredded beef and cheese to one side, fold the tortilla over, and cook until crisp and golden on both sides and the cheese is melted.

Repeat with the remaining tortillas, adding more reserved fat as needed. Spoon a little consommé into small bowls for dipping.

Top the tacos with chopped cilantro and diced white onion, and serve immediately with lime wedges and warm consommé.