Deseed all dried chiles by trimming stems, cutting lengthwise, and removing seeds. Chop into small pieces and simmer in boiling water for 10 minutes until the flesh is mushy. Reserve 1/2 cup soaking water, then drain.

Blend the cooked chiles with the reserved soaking water, garlic, onion, tomato, oregano, cumin, and black pepper for 20 seconds until smooth to make the adobo paste.

Heat oil in a large pot over high heat. Sear the beef pieces on both sides until dark golden, about 1-1.5 minutes per side. Remove to a bowl. Add the adobo paste to the pot and stir for 2 minutes.

Return the beef to the pot. Add beef stock, cloves, cinnamon stick, bay leaves, apple cider vinegar, and salt. Bring to a boil, then reduce heat and simmer gently, covered, for 2.5 hours until the beef shreds easily.

Remove beef and shred it. Skim the red oil from the braising liquid surface and reserve separately as birria oil. Pour 1 cup braising liquid into a pan with the shredded beef, simmer briefly and toss until sauce is absorbed.

Heat 1 teaspoon birria oil in a non-stick pan. Swipe tortillas through the oil to coat the underside red. Spread cheese on half of each tortilla, top with beef, diced onion, and cilantro. Fold over and pan-fry 3 at a time over medium-high heat for 2 minutes per side until crispy. Serve with warm consommé for dunking.