After tasting this, I’m never having Mexican any other way again!

– 3 lbs chuck roast, cut into large chunks
– Salt and pepper, to taste
– 4 dried Guajillo chiles
– 4 dried Ancho chiles
– 3 cloves of garlic, peeled
– 1 medium white onion, quartered
– 2 bay leaves
– 1 tsp cumin
– 1 tsp dried oregano
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cloves
– 2 cups beef broth
– 2 tbsp apple cider vinegar
– Corn tortillas, for serving
– Fresh cilantro, chopped, for garnish
– Lime wedges, for serving
– Cooking oil, for frying
– Shredded Oaxacan or Italian cheese as topping

Tip: Feel free to include any other toppings you like.