Liberally sprinkle beef chuck roast with salt and pepper, rub into roast, and put aside .
Place the chile de árbols, guajillo chiles, garlic, and onions during a pot and canopy with water. bring back a boil and cook for quarter-hour .
Remove from stove. Transfer one cup of the cooking liquid, the chiles, garlic, and onion to a blender. Add the paprika, cumin, oregano, clove, two teaspoons salt, and one teaspoon pepper. Pulse until smooth. *If you would like to get rid of any chunks from the sauce you’ll run it through a fine sieve.
Cut the meat chuck roast into large pieces. Place during a dutch oven or stockpot, slow cooker, or Instant Pot. Add the sauce from step three and enough water to hide the meat by no quite one inch. Add the bay leaves and cinnamon stick.
For stovetop: bring back a boil, cover, reduce heat, and simmer for 4-6 hours; shred meat and return to stove to simmer for a further 1-2 hours. For slow cooker: Cook on low heat for 8-10 hours or high for 5-6 hours; shred meat and return to pot. plow ahead and serve or allow to cook a further 1-2 hours. for fast Pot: Close the lid and pressure valve and pressure cook on high for 45 minutes. Allow pressure to release naturally, then do a fast release. Shred the meat and return to pot.
Discard the bay leaves and cinnamon stick.
FOR THE TACOS
Heat a skillet to medium heat and spray with non-stick cooking spray.
Lightly dip a tortilla in consomé (birria broth), shake off excess liquid, and place within the skillet. Sprinkle with cheese (approximately 1-2 tablespoons), then dip a second tortilla in consomé, shake off excess liquid, and place atop the cheese.