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Start by removing the stems and seeds from ancho, guajillo, and chilies de arbol.
Then, season all the meat with salt and sear it in a large, oiled pot over medium heat until browned on all sides. Remove the meat and set it aside.
In the same pot, add some more oil and chopped onions, cooking until softened. Then, add tomato paste and cook until it darkens. Add sliced garlic and beef stock, and mix together before adding in the chilies. Add the meat back into the pot along with bay leaves, cinnamon and spices.
Cover and simmer on low for an hour, stirring occasionally.
After an hour, remove the chilies and blend them in a blender with a little of the stock liquid until smooth. Pour the blended mixture back into the pot and bring back to a simmer. Cover and braise for another 90 minutes.
Remove the meat and shred it using a fork. Season the broth with salt and set it aside.
To assemble the tacos, dunk a fresh tortilla in the broth completely and place it in a cast iron skillet set over medium heat. Top with shredded cheese and cook until just melted. Add the braised shredded meat with a drizzle of broth on one side of the tortilla. Fold the taco over and cook for 1-2 minutes on each side.
Serve the tacos with a ramekin of broth topped with diced onions and chopped cilantro.