Preparation Steps

• Prep the chiles: Remove stems and seeds from guajillo, ancho, and árbol chiles. Toast in a dry skillet over medium heat until fragrant, about 1 to 2 minutes, without burning.
• Season the beef with 2.0 tsp salt and the black pepper. Heat the oil in a large heavy pot over medium-high heat and sear beef on all sides until deeply browned, 6 to 8 minutes.
• Char the veggies: Add tomatoes (cut side down), half the onion, and garlic to the pot or a separate skillet; cook until lightly blistered, 5 to 7 minutes. Transfer to a blender.
• Blend the sauce: To the blender, add toasted chiles, apple cider vinegar, cumin, oregano, smoked paprika, whole cloves, and 1.5 cups of the beef broth. Blend until very smooth.
• Deglaze the pot with 0.5 cup broth, scraping up browned bits. Pour in the blended sauce, then add remaining broth, bay leaves, and cinnamon stick. Return beef to the pot and bring to a gentle simmer.
• Braise covered on low heat until the beef is very tender and shreds easily, about 2.5 to 3 hours. Skim off excess fat on top as it rises but reserve it for frying later.
• Remove beef to a board and shred with forks. Taste consommé and adjust with remaining 0.5 tsp salt if needed.
• Reserve frying fat: Skim about 0.5 cup of the red fat from the surface of the consommé into a shallow bowl. Keep the consommé warm for dipping.
• Crisp the tortillas: Heat a large skillet or griddle over medium. Working one at a time, dip a tortilla into the reserved fat, then quickly into the consommé, and lay it on the hot surface.
• Fill and fold: Add a small handful of cheese and some shredded beef to one half of the tortilla. Fold and cook until crisp and the cheese melts, about 2 minutes per side. Repeat with remaining tortillas.
• Garnish: Top tacos with the diced onion and cilantro. Serve with lime wedges.
• Serve: Ladle hot consommé into small bowls for dipping alongside the tacos.