Toast the dried chilies in a dry skillet for about 30 seconds on each side until fragrant. Soak them in hot water for 10 minutes, then blend with roasted tomatoes, garlic, onion, vinegar, and beef broth until smooth.

Cut the beef into chunks, season with salt, pepper, cumin, oregano, smoked paprika, and cloves. Add the meat to a Dutch oven or slow cooker along with the chili sauce, bay leaves, and cinnamon stick. Cook on low heat for 3-4 hours (stovetop) or 6-8 hours (slow cooker).

Once the beef is tender, shred it using forks. Strain the consommé, removing bay leaves and cinnamon stick, and skim off excess fat.

Dip corn tortillas lightly into the consommé and fry them in a skillet with oil until crispy. Add shredded beef and cheese to each tortilla, then fold and fry until golden brown.

Serve the tacos with cilantro, diced onions, lime wedges, and a side of consommé for dipping.