1. Prepare the Birria Sauce:

1. Toast the dried chiles in a hot skillet until fragrant (about 1–2 minutes).
2. Soak the toasted chiles in warm water for 10 minutes to soften.
3. Blend the softened chiles, onion, garlic, tomatoes, vinegar, and spices with 1 cup of beef broth until smooth.

2. Cook the Birria Meat:

1. Season the beef with salt and pepper.
2. Heat a large pot and sear the beef on all sides until browned.
3. Pour the blended sauce over the beef, add the bay leaves, and the remaining beef broth.
4. Cover and simmer on low heat for 3–4 hours, or until the meat is tender and falls apart (alternatively, use a slow cooker for 6–8 hours or a pressure cooker for 1 hour).
5. Remove the meat, shred it, and return it to the sauce.

3. Assemble the Tacos:

1. Heat a skillet and lightly dip a tortilla into the birria consommé (sauce) for extra flavor.
2. Place the tortilla on the skillet, add a layer of cheese, then the shredded birria meat.
3. Fold the tortilla and cook until crispy and golden on both sides.
4. Serve with consommé on the side for dipping, and garnish with chopped onion, cilantro, and a squeeze of lime.