Stem and seed the guajillo, ancho, and chile de árbol chiles
Cut beef chuck roast into large chunks and season with salt
Heat neutral oil in a pan
Combine the chiles, roma tomatoes, white onion, garlic, mexican oregano, cumin, coriander, apple cider vinegar, beef broth, bay leaves, and mexican cinnamon to create the birria sauce
Cook the beef chunks in the birria sauce until fall-apart tender
Dip tortillas in the consomé
Fill tortillas with the tender beef and cheese
Arrange on a sheet pan and bake in the oven until the tortillas are perfectly crispy
Garnish with torn cilantro, lime wedges, and diced white onion
Serve immediately
