Place the stemmed and seeded guajillo and ancho chiles in a dry skillet over medium heat. Toast for 30-60 seconds per side until fragrant. Transfer all chiles (including chiles de árbol) to a heatproof bowl and cover with boiling water. Let soak for 20-30 minutes until softened.

Transfer the soaked chiles to a blender along with 1 cup of the soaking liquid. Add the onion, garlic, tomatoes, vinegar, cumin, oregano, cloves, and cinnamon stick. Blend until completely smooth.

Pat the chuck roast chunks dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until a deep brown crust forms. Transfer the seared beef to the slow cooker.

Pour the adobo sauce over the beef in the slow cooker. Add the beef broth and bay leaves. Stir to combine. Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, until the beef is fork-tender.

Remove the beef from the slow cooker and shred it using two forks. Skim any excess fat from the surface of the consommé in the crock pot and remove the bay leaves.

Heat a large skillet over medium heat. Dip a corn tortilla into the consommé, coating both sides. Place it on the hot skillet. Top one half with shredded beef and shredded cheese. Fold the tortilla and cook for 2-3 minutes per side, until crispy and the cheese is melted.

Serve the hot quesabirria tacos immediately with a side of the warm consommé for dipping, garnished with fresh cilantro, onion, and lime wedges.