Remove the seeds from 8 guajillo chilies.

Peel and chop one of the onions.

Cut the top off a whole garlic bulb and remove some of the outer skin.

Cut your beef into large pieces.

Grind together cumin, coriander, peppercorns, cloves, and oregano until it's a fine powder.

In a large pot, put the beef, guajillo chilies, chopped onion, garlic, bay leaves, the ground spice mix, some salt, beef broth, and water. Cook this on high heat for about 30 minutes.

In a blender, put the quartered Roma tomatoes.

Remove the guajillo chilies, onion, garlic (after peeling), and about half a cup of the broth. Blend these with the tomatoes until it's smooth.

Strain this blended sauce and add it back to the broth in the pot. Continue cooking for 3 hours on low-medium heat, with the lid slightly covering the pot and stirring every 30 minutes.

When the meat is very tender, take it out of the pot and let it cool a bit.

Finely chop the remaining onion.

Cut the limes into eight pieces.

Chop half of the cilantro finely and remove the stems from the other half. Set this cilantro aside.

Shred your cheese.

Shred the beef using two forks.

Remove the oil that's floating on top of the broth with a spoon and put it on a plate.

Dip your tortillas in this oil and then add cheese and beef to each tortilla.

In a pan with a bit of oil, cook the tacos on medium heat. After about a minute, fold them in half.

Cook the folded tacos for another minute on each side until they're golden brown. Repeat for all the tacos.

Take about a cup of the broth and mix it with the finely chopped cilantro and diced onions in a bowl to create a flavorful consommé.

Add cilantro leaves, lime wedges, and the remaining diced onions as garnishes to your tacos.

Serve your delicious Birria tacos with the consommé for dipping. Enjoy!