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Toast the stemmed guajillo, ancho and arbol chiles in a dry pan until fragrant, then soak in hot water until soft. Blend with the tomato, half the onion, garlic, cumin, oregano, cinnamon, clove and vinegar into a smooth red adobo.
Coat the beef chuck in the adobo, add the bay leaves and beef stock, and braise covered on low heat until the meat is fork-tender and the broth turns deep red, about two and a half hours.
Lift out the beef and shred it with two forks. Skim the bright red fat from the top of the consomme and keep the broth hot for dipping.
Dip corn tortillas in the red fat, lay them on a hot griddle with monterey jack and shredded beef, then fold and fry until crisp and the cheese melts.
Finish the tacos with chopped cilantro and the remaining diced onion, add a squeeze of lime, and serve with a bowl of hot consomme for dipping.
Mexican birria — beef chuck braised until meltingly tender in a smoky guajillo and ancho chile adobo, shredded into crisp cheesy quesabirria tacos with a bowl of red consomme for dipping.
