Begin by heating a skillet over medium heat, then add the dried guajillo, ancho, and chipotle chiles. Toast the chiles for about 1-2 minutes until they become fragrant, but be careful not to burn them.

Once toasted, remove the chiles from the skillet and place them in a bowl. Cover the chiles with hot water and let them soak for about 15 minutes, allowing them to soften.

In a blender, combine the softened chiles with minced garlic, chopped onion, cumin, oregano, cinnamon, cloves, apple cider vinegar, and a pinch of salt. Blend these ingredients until you achieve a smooth consistency.

In a slow cooker, add the chunks of beef chuck roast, then pour the prepared marinade over the beef, mixing well.

Pour in the beef broth and water into the slow cooker, stirring gently to incorporate everything.

Cover the slow cooker with its lid and set it to cook on low for 8 hours or on high for 4-5 hours.

Once cooking is complete, carefully remove the beef from the slow cooker and shred it into bite-sized pieces, then return the beef to the slow cooker.

Preheat a skillet over medium heat and lightly oil it. Place the corn tortillas into the skillet, warming them for about 30 seconds on each side.

Take a warmed tortilla and fill it generously with the shredded birria. Top the tacos with chopped fresh cilantro and diced onion. Squeeze lime juice over the tacos.

Place lime wedges on the side of the serving platter for guests.