1. Combine the beef, short ribs, aromatics (onion, garlic, salt, peppercorns, bay leaves) in a large pot. Cover with water and simmer gently for 3 to 4 hours until the meat is fork-tender.

2. Toast the dried chiles in a dry skillet, then soak them in hot water for 20 minutes until softened. Drain and reserve the soaking water.

3. Blend the soaked chiles with oregano, cumin, cloves, and apple cider vinegar, using some of the reserved beef broth if needed, to form a smooth paste. Strain the paste through a fine-mesh sieve.

4. Remove the cooked beef from the pot. Add the strained chile paste back to the broth and simmer for 20 minutes to infuse the flavors.

5. Skim the chili-stained fat (aceite/grasa) from the surface of the broth and set aside in a shallow bowl. Shred the cooked beef.

6. Return one-third of the shredded meat to the broth (this is the consommé) and reserve the rest for the tacos.

7. Dip each corn tortilla completely into the reserved chili fat, then place it on a hot griddle or skillet. Fill one half with shredded cheese and a scoop of shredded meat, then fold.

8. Fry the taco until it is golden brown and crispy on both sides, and the cheese is melted. Repeat with remaining tortillas.

9. Serve the tacos immediately, garnished with fresh onion and cilantro, alongside the warm consommé for dipping.