Lightly toast the dried, deseeded chilies in a dry skillet for 1-2 minutes. Cover with boiling water and soak for 15-20 minutes until soft.

Season beef generously with salt and pepper. Heat oil in a large skillet over medium-high heat and sear the meat on all sides until deeply browned. Transfer to the Crock Pot.

In the same skillet, sauté the quartered onion, garlic, and tomato until slightly charred and softened.

Drain the soaked chilies. In a blender, combine the chilies, sautéed onion/garlic/tomato, beef broth, vinegar, cumin, oregano, cloves, and cinnamon. Blend until completely smooth.

Pour the blended adobo sauce over the beef in the Crock Pot. Add bay leaves. Cover and cook on LOW for 8 hours until meat is fall-apart tender.

Remove the meat, discard bones and bay leaves, and shred the beef with two forks. Keep warm.

Carefully skim the layer of red fat off the top of the remaining broth (consommé) and reserve it in a small bowl.

Heat a large skillet over medium heat. Dip a corn tortilla in the reserved red fat, place it in the skillet, and top with grated cheese and shredded beef.

Fold the tortilla in half and cook until the bottom is crispy and golden. Flip and crisp the other side.

Open the taco slightly to garnish with diced onion and cilantro. Serve immediately with warm consommé for dipping and lime wedges.