1. Add salt/pepper generously on meat and sear on all sides.
2. Grab a new pot, add olive oil, ancho, guajillo, and arbol chiles, tomatoes, 1/2 onion, cinnamon stick, bay leaves, and peppercorn. Cook for about 2-3 mins. Avoid burning chiles Add water until it covers ingredients. Bring to boil, lower heat to medium, cover, cook 10 mins.
3. Remove boiled ingredients with tongs and add to blender.
4. Add 1 cup water from boiled chiles to blender, beef broth, vinegar, garlic, cumin, oregano, cinnamon, onion powder, and cloves. Blend until smooth. Taste test and add in salt as desired.
5. Strain blended sauce through fine mesh strainer into the pot w/ meat. Discard any solids in strainer. Stir meat/sauce. Bring to boil, reduce heat to low, cover, and simmer for 3-4 hours until meat is fork tender.
6. Once cooked, shred beef with fork, add meat back into liquid consume, stir.
7. Scoop juices from the fat that transferred to the top of the consume, pour it into a large bowl. Dip one side of tortilla, place tortilla wet side down on hot nonstick sauté pan, add cheeses, shredded beef, fold in half, cook until desired crispiness. Add in cilantro/diced onion.
