Toast dried guajillo, ancho, and pasilla chiles in a dry skillet
Soak the toasted chiles in hot water until softened
Blend the softened chiles with onion, garlic, tomatoes, cumin, oregano, cloves, cinnamon, black pepper, vinegar, and beef broth
Season beef chuck or short ribs with salt and pepper
Sear the beef in a large pot or Dutch oven
Pour the blended chile sauce over the beef
Add bay leaves and enough broth to cover the meat
Simmer covered on low heat until the beef is tender and shreds easily
Remove the beef and shred it with forks
Strain the cooking liquid if desired and reserve it as consommé
Dip corn tortillas into the top layer of the consommé
Place tortillas on a hot skillet or griddle
Add shredded beef and shredded cheese to each tortilla
Fold the tortillas and cook until crisp and golden
Serve with chopped onion, cilantro, lime wedges, and consommé for dipping