Prepare the chilies: Remove stems and seeds from dried chilies. Toast them lightly in a dry skillet for 1-2 minutes until fragrant. Soak in hot water for 15 minutes to soften.

Blend the sauce: In a blender, combine soaked chilies, onion, garlic, cumin, oregano, cloves, cinnamon stick, bay leaves, apple cider vinegar, and 1 cup beef broth. Blend until smooth.

Marinate the meat: Cut beef into large chunks. Coat the meat with the blended sauce and let it marinate for at least 1 hour (or overnight for best flavor).

Cook the birria: Transfer marinated meat and sauce to a large pot. Add remaining beef broth and bring to a boil. Reduce heat, cover, and simmer for 2.5-3 hours until meat is tender.

Shred the meat: Remove meat from the pot and shred it using two forks. Return shredded meat to the pot and simmer for another 10 minutes.

Serve: Skim excess fat from the consommé. Serve birria in bowls with consommé, garnished with cilantro and lime. Warm corn tortillas on the side for dipping.