Toast dried guajillo, ancho, and optional pasilla chiles in a dry pan until fragrant
Remove stems and seeds from the chiles
Soak the chiles in hot water until softened
Blend the softened chiles with garlic, onion, cumin, oregano, cloves, cinnamon, black pepper, vinegar, and some soaking liquid until smooth
Season beef chuck, short ribs, or goat with salt
Sear the meat in a large pot until browned on all sides
Pour the chile sauce over the meat
Add beef broth or water to cover the meat
Add bay leaves and optional tomatoes
Bring to a boil, then reduce to a low simmer
Cover and cook until the meat is very tender and shreds easily
Remove the meat and shred it with forks
Skim excess fat from the top of the broth if desired
Return some shredded meat to the broth for serving
Serve the birria with chopped onion, cilantro, lime, and warm tortillas
Use the broth as consomé for dipping or sipping