Prepare the Chiles: Toast the dried chiles in a dry skillet over medium heat for 2-3 minutes per side, until fragrant. Be careful not to burn them. Soak the toasted chiles in hot water for 20-30 minutes, until softened.

Blend the Sauce: In a blender, combine the softened chiles, onion, garlic, oregano, cumin, cinnamon, cloves, apple cider vinegar, salt, and pepper. Add enough of the chile soaking water to create a smooth paste.

Sear the Meat: Season the goat meat or beef with salt and pepper. In a large Dutch oven or pot, heat a tablespoon of oil over medium-high heat. Sear the meat in batches until browned on all sides. Remove the meat and set aside.

Cook the Birria: Pour the chile sauce into the pot and cook for 5-7 minutes, stirring occasionally, until the sauce has deepened in color and become fragrant. Add the seared meat back to the pot, along with the bay leaves and beef broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 3-4 hours, or until the meat is very tender and easily shredded.

Shred the Meat: Remove the meat from the pot and shred it using two forks. Strain the broth through a fine-mesh sieve, discarding the solids. This is your consommé.

Assemble the Tacos: Heat a skillet or griddle over medium heat. Dip a corn tortilla into the consommé, then place it on the hot skillet. Sprinkle with shredded cheese and a generous amount of shredded birria meat.

Cook the Tacos: Fold the tortilla in half and cook for 2-3 minutes per side, or until the tortilla is crispy and the cheese is melted and gooey.

Serve: Garnish the birria tacos with chopped cilantro and onion. Serve immediately with a side of the consommé for dipping.