For the Birria Sauce:

• 3 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 2 dried pasilla chiles (optional, for extra depth)
• 4 cloves garlic, minced
• 1 medium onion, roughly chopped
• 2 medium tomatoes, quartered
• 1 tablespoon ground cumin
• 1 tablespoon ground oregano
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves (optional)
• 4 cups beef broth (or water)
• 2 tablespoons apple cider vinegar

For the Tacos:

• 2 lbs beef chuck roast (or beef short ribs)
• Salt and pepper, to taste
• 1 tablespoon olive oil (for browning the meat)
• 2 bay leaves
• 12 small corn tortillas
• 1 cup shredded Oaxaca cheese (or mozzarella)
• 1/2 cup finely chopped onions
• 1/2 cup chopped cilantro
• Lime wedges (for serving)
• 1 cup consommé (from the birria broth) for dipping