Prepare the Dried Chilies: Remove seeds and stems from the dried guajillo, ancho, and pasilla chilies.

Make the Sauce: In a blender, combine the toasted chilies, tomatoes, garlic, onion, cumin, oregano, black pepper, cloves, cinnamon stick, and a bit of water or broth. Blend until smooth. This will be the base of your birria sauce.

Brown the Meat: In a large pot or Dutch oven, sear your chosen cut of meat (such as chuck roast) until browned on all sides. This helps lock in the flavor.

Cook the Birria: Pour the blended sauce over the meat. Place the bay leaves and beef broth into the pot. Bring it to a boil, then reduce heat and let it simmer for 3-4 hours or until the meat is tender and easily shreddable. The slow-cooked broth absorbs all the rich flavors of the spices and chilies.

Shred the Meat: Once tender, remove the meat and shred it using forks. Set aside the meat while keeping the birria broth warm.

Prepare the Tortillas: Dip each corn tortilla into the birria broth, then place them on a hot skillet or griddle. Fill the tortillas with the shredded meat, sprinkle in some fresh cilantro and onion, and add cheese if you like. Fold the tortilla in half and grill both sides until crispy.

Serve: Serve the tacos hot with a small bowl of the birria consommé (broth) on the side for dipping. Garnish with lime wedges, cilantro, and more chopped onion.