Remove stems and seeds from the dried guajillo chiles and dried ancho chiles. Toast them briefly in a dry pan until fragrant, about 30-60 seconds, then pull aside.

Blend the toasted chiles with beef broth, apple cider vinegar, onion, garlic, cumin, oregano, cloves, and cinnamon until completely smooth. Scrape down as needed so the mixture is glossy and uniform.

Place the beef chuck roast in the slow cooker, then pour the chile mixture over it. Add bay leaves, salt and pepper, and press the surface to help coat the meat.

Cover and cook on low for 8 hours, until the beef shreds easily when pressed with a fork. During cooking, keep the lid on to maintain moisture and sauce depth.

Shred the beef directly in the slow cooker so it mixes into the red cooking liquid. Let it sit for 10 min so the consomé thickens slightly before dipping and assembling.

Warm the corn tortillas and lightly fry them in oil for 15-30 seconds per side until pliable. Keep them hot so they dip without cracking.

Dip each tortilla in the hot consomé, then fill with shredded beef. Arrange in a single layer so the coating stays glossy.

Serve tacos with bowls of consomé for dipping, topped with diced onion, cilantro, and lime wedges. Add extra consomé as needed to keep every bite sauced.