Toast guajillo, ancho, and arbol chiles lightly on a dry skillet (10–15 seconds each side). Don’t burn. Then, soak them in hot water for 15–20 minutes until softened.

In a blender, add softened chiles, roasted tomatoes, onion, garlic, oregano, cumin, cinnamon, cloves, vinegar, and 1 cup beef broth. Blend until smooth.

Strain through a fine sieve for a silky sauce.

Cut the chuck roast into large chunks. Season with salt & pepper.

Heat oil in a large Dutch oven or heavy pot. Sear beef on all sides until browned.

Transfer the meat to a slow-cooker.

Pour the adobo sauce over the meat. Add the remaining 1 cup of beef broth and bay leaves.

Cover and cook on HIGH for 4 to 5 hours until beef is fall-apart tender.

Remove beef, shred with forks, then return to the pot with some broth. This liquid is your consomé. You can reduce it a bit on the stove on medium heat, if desired.

Heat a skillet. Brush each tortilla with the consomé (the oily red broth) to coat.

Place a tortilla on the skillet, sprinkle with cheese, add shredded beef, and fold. Cook until crisp and the cheese melts.

Repeat with remaining tortillas.

Serve tacos hot with chopped onion, cilantro, and lime wedges.

Pour consomé into small bowls for dipping.