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Toast the stemmed guajillo, ancho and arbol chiles in a dry pan until they smell fragrant, then soak them in hot water until soft. Blend with the tomato, half the onion, garlic, cumin, oregano, cinnamon, clove and vinegar into a smooth red sauce.
Coat the beef chuck in the sauce, add the bay leaves and beef stock, and cook it covered on low heat until the meat pulls apart easily and the broth turns deep red, about two and a half hours.
Take the beef out and shred it with two forks. Skim the bright red fat off the top of the broth and keep the broth hot for dipping.
Dip the corn tortillas in the red fat, lay them on a hot griddle with the cheese and shredded beef, then fold and fry until crisp and the cheese melts.
Top the tacos with chopped cilantro and the rest of the diced onion, add a squeeze of lime, and serve with a bowl of the hot broth on the side.
Beef chuck slow braised in a smoky guajillo and ancho chile sauce until it falls apart, then shredded and folded into crispy cheese tacos. Served with a bowl of the red broth for dipping.
