Start by charring a whole onion over an open flame until it's blackened. Destem and deseed about 5-6 guajillo and ancho chiles. Boil chiles in water for around 15 minutes until soft, then drain and set aside.

In a blender, combine softened chiles, charred onion, 4 garlic cloves, 1 tomato, 1 tsp dried Mexican oregano, 1 tsp ground cumin, and 1/4 cup apple cider vinegar. Blend until smooth, adding water if necessary.

Pat beef dry with paper towels and season generously with salt. Heat 2 tbsp avocado oil in a large pan over medium-high heat. Sear beef for 1-2 minutes on each side until browned.

In your slow cooker, combine seared beef with adobo paste, 2 cups beef stock, 2 whole cloves, cinnamon stick, and 2 bay leaves. Set to low and braise for about 2.5 hours.

Once tender, remove beef and shred into bite-sized pieces, tossing with salt for flavor enhancement.

Strain the braising liquid and heat a bit in a pan. Add shredded beef to the broth to absorb flavors while prepping tortillas.

In a skillet, heat oil until hot (around 350°F). Briefly dip corn tortillas in hot oil, then fill with shredded beef and cheese, fold, and fry until crispy and golden brown.

Serve crispy Birria Tacos on a platter with warm consommé for dipping. Garnish with diced onion, cilantro, and lime juice.