Toast 4 dried guajillo chiles, 2 dried ancho chiles, and 2 dried pasilla chiles in a dry pan until fragrant
Remove stems and seeds from the chiles
Soak the chiles in hot water for 15 minutes
Blend the soaked chiles with 1 chopped onion, 6 garlic cloves, 2 tomatoes, 2 tablespoons vinegar, 1 teaspoon cumin, 1 teaspoon dried oregano, 1/2 teaspoon cinnamon, 4 cloves, 1 teaspoon black pepper, and 1 cup beef broth until smooth
Season 3 to 4 pounds beef chuck, short ribs, or goat meat with salt
Brown the meat in a large pot with oil on all sides
Pour the chile sauce over the meat
Add enough beef broth to mostly cover the meat
Add 2 bay leaves
Cover and simmer on low heat for 3 to 4 hours until the meat is tender
Shred the meat with forks
Skim fat from the top of the cooking liquid
Serve the shredded meat with the broth for dipping
Garnish with chopped onion, cilantro, and lime
Serve with tortillas, tacos, or consommé