First Step: Rinse guajillo, ancho, and arbol chiles to remove dust. Remove stems and seeds. Simmer chiles with chopped Roma tomatoes, onion, cinnamon stick, bay leaves, and peppercorns in water for about 10 minutes until softened.

Second Step: Combine softened chilies, tomatoes, onion, cinnamon, bay leaves, peppercorns with broth, white vinegar, garlic, cumin, oregano, and cloves in a blender. Blend until smooth, then strain the sauce to remove any solids for a velvety finish.

Third Step: Season chuck roast generously with salt and pepper. Heat olive oil in a heavy pot and sear meat on all sides until browned to lock flavors and juices.

Fourth Step: Pour blended sauce over seared meat. Bring to a boil, then reduce heat to low and cover. Simmer gently for 3 to 3½ hours until meat is tender and shreddable, turning the meat occasionally to soak flavors evenly.

Final Step: Remove meat from pot and shred with forks. Return shredded meat to the consomé broth to absorb remaining juices. Serve hot with warm corn tortillas, chopped onions, cilantro, lime wedges, and optionally cheese such as Oaxaca or Chihuahua. For birria tacos, dip tortillas in consomé fat and cook until crisp with melted cheese and tender meat inside. Enjoy the broth as a dipping sauce or soup on the side.