Toast the dried chilies in a dry skillet over medium heat for 1–2 minutes until fragrant, then soak in hot water for 15 minutes until soft.
In a blender, combine soaked chilies, garlic, onion, tomatoes, vinegar, cumin, oregano, cloves, and 1 cup beef broth; blend until smooth.
Strain the sauce into a large Dutch oven or slow cooker, discarding solids.
Season beef chunks generously with salt and pepper, then add them to the pot with the sauce and remaining beef broth.
Cover and cook on low heat for 3 hours on stovetop or 8 hours in a slow cooker until beef is fork-tender and shreds easily.
Remove beef, shred it with two forks, and return it to the sauce to keep moist.
Dip each corn tortilla into the top layer of the consomé (broth) and place on a hot skillet or griddle.
Sprinkle shredded cheese on one half of each tortilla, add a portion of shredded beef, fold over, and cook until golden and crispy on both sides.
Serve tacos with chopped onion, cilantro, and a side of the remaining consomé for dipping.
