Toast the dried guajillo chiles, ancho chiles, and chipotle chiles in a dry skillet over medium heat for about 2 minutes, just until fragrant, stirring often so they don’t burn (keep them visibly pliable, not dark-black). Transfer to a bowl and soak in hot water for 10 minutes, then drain well.

Blend the drained chiles with the halved onion, crushed garlic, cumin, oregano, and apple cider vinegar until smooth. Strain the sauce through a fine mesh sieve so you end up with a silky, deep red chile liquid.

Heat olive oil in a large pot over medium heat. Add the strained chile sauce and cook for 5 minutes, stirring, until fragrant and slightly thickened.

Add beef broth, tomato paste, bay leaves, and the cinnamon stick. Bring the mixture to a boil, with steam rising steadily from the edges of the pot.

Add the beef chuck roast chunks and return to a boil. Reduce heat to low and simmer uncovered for 90-120 minutes until the beef is fall-apart tender, skimming foam if it collects on top.

Season the consomé with salt and pepper to taste during the final simmer. Keep it at a gentle simmer so the broth stays richly red and the meat stays tender.

For tacos, shred the tender beef with a fork or tongs. Dip corn tortillas in the hot consomé, fill with meat, and serve topped with diced onion and cilantro.

For stew, ladle meat and consomé into bowls. Serve with lime wedges for squeezing over the steaming birria.