Toast dried chiles in a dry skillet for 1-2 minutes, then soak them in hot water for 10 minutes until softened.

Blend the softened chiles with tomatoes, onion, garlic, cumin, paprika, cinnamon, and apple cider vinegar until smooth.

In a large pot, sear beef chunks on all sides, then pour in the blended chile sauce and beef broth. Add bay leaves, salt, and pepper.

Cover and simmer for 3-4 hours until the meat is fall-apart tender. Remove beef, shred it, and return it to the broth.

Dip tortillas in the consomé, fill with shredded beef (and cheese if using), then pan-fry in a hot skillet until crispy.

Serve tacos with a side of warm consomé for dipping. Garnish with fresh cilantro.