Remove the stems and seeds from the dried chilies.
Toast the chilies in a dry skillet for 1–2 minutes.
Soak the toasted chilies in hot water for 15 minutes.
Roast the tomatoes, onion, and garlic until lightly charred.
Blend the softened chilies with roasted vegetables, vinegar, oregano, cloves, cumin, peppercorns, and a little broth until smooth.
Season the beef generously with salt.
Place the beef into a large Dutch oven or slow cooker.
Pour the chili sauce over the beef.
Add bay leaves, cinnamon stick, and remaining beef broth.
Cover and cook for about 3½ hours until the beef is fork-tender.
Remove the beef and shred it using two forks.
Skim excess fat from the top of the consommé and reserve it.
Dip each tortilla into the reserved birria fat.
Place the tortilla onto a hot skillet.
Sprinkle cheese over one half of the tortilla.
Add shredded birria beef.
Fold the tortilla and cook until crispy on both sides.
Repeat with the remaining tacos.
Serve hot with consommé for dipping.
Garnish with chopped onion, cilantro, and lime wedges.
