De-seed 8 guajillo chilies.

Peel and dice one onion.

Remove the top of a garlic bulb and peel off some of the outer skin.

Cut beef into large pieces.

Grind cumin, coriander, peppercorns, cloves, and oregano into a fine powder.

In a large pot, combine beef, guajillo chilies, diced onion, garlic, bay leaves, ground spice mix, salt, beef broth, and water. Cook on high heat for approximately 30 minutes.

In a blender, blend quartered Roma tomatoes.

Remove guajillo chilies, onion, peeled garlic, and a cup of broth. Blend with tomatoes until smooth.

Strain the sauce and return to the pot. Continue cooking for 3 hours on low-medium heat, stirring every 30 minutes with the lid slightly covering the pot.

Once meat is tender, remove from pot and let cool.

Finely chop the remaining onion.

Cut limes into eight pieces.

Finely chop half the cilantro, remove stems from the other half. Set aside.

Shred cheese.

Shred beef with two forks.

Skim oil from broth, dip tortillas in oil, add cheese and beef, then cook in a pan with oil until golden brown. Fold and repeat for all tacos.

Mix a cup of broth with chopped cilantro and diced onions to make a flavorful consommé.

Garnish tacos with cilantro leaves, lime wedges, and diced onions. Serve with consommé for dipping. Enjoy!