Pat beef chuck roast cubes dry with paper towels and season generously on all sides with kosher salt and black pepper. Heat oil in a large heavy Dutch oven over medium-high heat. Sear beef chunks in batches for 3 to 4 minutes per side until deeply browned with a dark caramelized crust. Transfer seared beef to a plate.

In a separate saucepan, place stemmed guajillo and ancho chiles, quartered onion, garlic cloves, and tomatoes. Cover with 2 cups of beef broth or water, bring to a gentle boil, and simmer for 10 minutes until the dried chiles are soft and pliable.

Transfer the softened chiles, onion, garlic, tomatoes, and 1 cup of their cooking liquid into a high-powered blender. Add chipotle peppers with adobo sauce, apple cider vinegar, Mexican oregano, cumin, cinnamon stick (crumbled or ground), cloves, and 1 tsp salt. Puree on high for 90 seconds until completely smooth. Strain through a fine mesh sieve directly into the Dutch oven.

Return the seared beef chunks to the Dutch oven. Pour in remaining beef bone broth and add bay leaves. The liquid should almost submerge the meat. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer gently for 2.5 to 3 hours (or bake at 325°F/165°C), until the beef is meltingly tender and shreds effortlessly with two forks.

Remove beef chunks from Dutch oven onto a cutting board and shred coarsely with two forks. Taste the remaining red consommé broth in the pot and adjust seasoning with extra salt or lime juice. Notice the vibrant red chili oil floating on top — this is the secret dipping fat for crisping the tacos!

Heat a large cast-iron skillet or flat griddle over medium heat. Using tongs, quickly dip each corn tortilla into the top layer of red chili oil from the consommé, coating both sides. Place immediately onto the hot griddle.

Sprinkle a generous layer of shredded Oaxaca cheese over the tortilla. Place a heaping portion of shredded beef birria on one half, along with a pinch of diced onions and cilantro. Once the cheese begins to melt and the bottom crisps, fold the tortilla over into a half-moon taco. Fry for 1 to 2 minutes per side until golden-red, crunchy, and bubbling with melted cheese.

Ladle steaming hot beef consommé into small dipping bowls and garnish generously with chopped white onion, cilantro, and a squeeze of fresh lime juice. Serve the crispy hot quesabirria tacos immediately, dipping generously into the consommé before every bite!