Remove stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry skillet—just until fragrant, 20–30 seconds per side—and then soak in hot water until soft, about 15–20 minutes. Drain but reserve some soaking liquid.

In a blender, combine softened chiles, garlic, half the onion, cinnamon stick, cloves, cumin, oregano, and 2 cups of beef broth. Blend to a smooth sauce. Taste and adjust salt.

Season the beef with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side.

Pour the chile sauce over the seared meat. Add bay leaves and the remaining beef broth so the roast is mostly submerged. Bring to a low simmer, cover, and cook on low for 2.5–3 hours until the meat shreds easily.

Remove the meat and shred with two forks. Strain the braising liquid, reserving the consomé. Thin a cup or two into your enchilada sauce if it’s too thick.

Warm corn tortillas on a hot skillet for 10–15 seconds per side until soft and pliable. Keep them covered with a towel so they don’t dry out.

Spoon shredded birria into each tortilla, roll tightly, and place seam-side down in a baking dish.

Pour enchilada sauce (or diluted consomé) generously over the rolled tortillas. Sprinkle with shredded Oaxaca or Monterey Jack.

Bake at 375°F (190°C) for 15–20 minutes until cheese is melted and bubbly.

Top with crumbled Cotija and chopped cilantro. Serve with a small bowl of warm consomé for dipping.