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

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

Season the beef with salt and pepper. Heat oil in a Dutch oven and sear the roast until browned on all sides, about 3–4 minutes per side.

Pour the chile sauce over the beef, add the bay leaves and remaining beef broth to mostly submerge the roast. Simmer on low for 150 to 180 minutes until the meat is fork-tender and shreds easily.

Once cooked, remove the meat from the pot and shred it with forks. Strain the braising liquid, reserving the consomé. If your enchilada sauce is too thick, mix in a cup or two of the consomé until it reaches the desired consistency.

Warm corn tortillas on a hot skillet for 10–15 seconds per side until soft, then keep covered to retain warmth.

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

Pour enchilada sauce (or diluted consomé) over the tortillas and sprinkle generously with cheese.

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

Top with Cotija and fresh cilantro. Serve with a bowl of warm consomé for dipping.