Start by removing the stems and seeds from the guajillo, ancho, and de arbol chilies. In a saucepan, bring water to a simmer and add the chilies, soaking them for about 10 minutes until they're soft and fragrant.

Transfer the soaked chilies into a blender along with garlic cloves, onion, tomato, and spices such as oregano, cumin, black pepper, and smoked paprika. Pour in the chili soaking water and blend until smooth.

In a heavy, large pot or Dutch oven, heat vegetable oil over medium-high heat. Add the chuck beef chunks in batches, searing each piece for about 3-4 minutes per side until browned.

Using the same pot, reduce the heat to medium and add the blended chili paste. Cook it for about 2 minutes, stirring frequently.

Return the seared beef to the pot, pouring in the beef stock along with cloves, cinnamon stick, bay leaves, apple cider vinegar, and salt. Bring to a gentle simmer and braise on low heat for about 2.5 hours.

Once the meat is tender, carefully remove it from the pot, let it cool, and shred the beef into bite-sized pieces.

Strain the braising liquid through a fine sieve into a bowl to separate the solids, preserving the liquid for dipping.

Dip corn tortillas in the reserved red oil, heating them in a skillet. Fill each tortilla with shredded beef, cheese, diced onion, and coriander.

In a clean skillet, heat more reserved oil and fry the filled tacos for 1.5 to 2 minutes on each side until golden and crispy.

Arrange the crispy birria tacos on a platter, serving with a small bowl of the dipping consommé, lime wedges, and salsa.