Remove stems and seeds from dried chiles and break into pieces. Transfer dried chiles to a large saucepan and cover with water. Bring to a boil, cover and lower heat to simmer for 15 minutes. Drain and set chiles aside. Reserve 1 cup soaking liquid.

In a skillet over medium-high heat toast the sesame seeds, peppercorns and cloves. Sesame seeds should be a light brown and spices aromatic.

Transfer toasted seeds and spices, garlic, tomatoes, cinnamon stick, thyme, oregano, ginger and cumin, drained chiles, 1 cup soaking liquid and vinegar to a blender and puree. Add water as needed for a smooth, thick paste consistency. Strain through a sieve and discard any debris if needed.

Preheat oven to 375°F. Season beef all over liberally with salt and pepper. Sear meat all over in a Dutch oven with a little oil. Work in batches so the meat sears and doesn't steam due to over crowding pot.

Place all the beef back into the pot. Add the onion, garlic cloves and bay leaves to the seared beef. Pour in the adobo paste, and cover with water by 1 inch. Place in lower rack of oven and cook for 4 hours until the meat is fall-apart tender.

Remove the meat, reserving the cooking liquid (consommé), and shred with 2 forks. Add 2 cups water or beef broth to cooking pot and stir if needed to thin it down to broth consistency after cooking 4 hours.

Dip tortilla in consommé and pan fry, turning to cook both sides. Add some birria and shredded Oaxaca cheese or Monterey Jack to each tortilla to melt.

Top with cilantro, onion and optional pickled onions. Using a spatula, fold tortilla in half for taco and remove from pan. Serve with a cup of the consommé to dip the tacos in. Tear tacos in half and dip into consommé.