Prepare the Chilies:

1. Remove the stems and seeds from the dried guajillo and ancho chilies.
2. Toast the chilies in a dry skillet over medium heat for a few seconds on each side until fragrant.
3. Place the toasted chilies in a bowl and cover them with hot water. Let them soak for about 20-30 minutes until softened.
4. Reserve the soaking liquid.

Prepare the Birria Marinade:

1. In a blender, combine the soaked chilies, chopped onion, minced garlic, ground cumin, dried oregano, ground cloves, ground cinnamon, and a little salt and pepper.
2. Blend until you have a smooth paste. You can add some of the reserved chili soaking liquid if needed to help with blending.

Cook the Meat:

1. Cut the beef into chunks and season it with salt and pepper.
2. In a large pot or Dutch oven, heat some oil over medium-high heat.
3. Sear the meat on all sides until browned.
4. Add the chili paste from the blender and stir well to coat the meat.
5. Pour in the beef broth, add the bay leaf, and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 2-3 hours or until the meat is tender and can be easily shredded.

Make the Consomé (Broth):

1. In a separate pot, heat some oil over medium heat.
2. Add the chopped onion and minced garlic. Cook until they become translucent.
3. Add the diced tomatoes, dried thyme, and a pinch of salt and pepper.
4. Cook for about 10-15 minutes until the tomatoes break down and the flavors meld.
5. Add the reserved chili soaking liquid and simmer for an additional 10 minutes.

Shred the Meat:

1. Once the meat is tender, remove it from the pot and shred it using two forks.

Serve:

1. Warm the corn tortillas.
2. Dip the tortillas in the consomé broth, allowing them to soak up some of the rich flavors.
3. Fill each tortilla with the shredded meat and top with chopped cilantro, diced onions and shredded cheese if you wish.
4. Serve with lime wedges and extra consomé on the side for dipping.