Beef:

• 3 pounds beef chuck roast, cut into large chunks
• 1 pound beef short ribs

Chile Sauce:

• 6 dried guajillo chiles, stems and seeds removed
• 3 dried ancho chiles, stems and seeds removed
• 2 dried pasilla chiles, stems and seeds removed
• 4 cloves garlic
• 1 medium onion, quartered
• 1 (14-ounce) can diced tomatoes
• 2 tablespoons apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cloves

Other:

• 4 cups beef broth
• 2 bay leaves
• 1 cinnamon stick
• Salt and pepper to taste
• 24 corn tortillas
• 2 cups shredded Oaxaca or mozzarella cheese
• Chopped white onion and fresh cilantro, for serving
• Lime wedges, for garnish
• Oil for frying