Firstly, bring the beef to room temperature and season generously with salt and pepper.

So, heat a large pot over medium-high heat. Add oil and sear the meat in batches for about 3 minutes per side. Remove the meat and set it aside.

Then, in the same pot, add the dried guajillo, ancho, and arbol chiles, chopped onion, tomatoes, garlic, cumin, oregano, and cinnamon stick. Pour in the beef broth and bring it to a simmer for 20 minutes, until the vegetables are softened.

Afterward, transfer the softened vegetables and chiles to a blender, along with some of the broth. Blend until smooth, then pour the sauce back into the pot with the meat.

Finally, bring it to a gentle simmer. Cover and cook for 3-3.5 hours until the meat is tender and shreds easily.

At first, remove the meat from the pot and set it aside to cool slightly.

So, shred the meat using two forks.

Then, strain the sauce (consomé) into a separate bowl, discarding the solids, and set the broth aside for later use.

Firstly, heat a non-stick skillet over medium-high heat.

So, dip each corn tortilla into the top layer of the reserved consomé to soak up some of the flavorful fat.

Then, add the tortilla to the hot skillet and cook until it becomes slightly crispy on one side.

Afterward, flip the tortilla and add a handful of shredded meat and a small handful of shredded cheese on top. Fold the tortilla into a taco shape.

Also, cook the taco on both sides until golden brown and the cheese is melted.

Finally, transfer the tacos to a plate. Serve with fresh cilantro, lime wedges, and a small bowl of consomé for dipping.