Toast the guajillo and ancho chiles in a dry frying pan over medium heat for 1-2 minutes until fragrant, turning frequently to avoid burning. Transfer to a bowl and cover with boiling water, soaking for 20 minutes until softened.

Drain the chiles, reserving 250ml of the soaking liquid. Add chiles, reserved liquid, quartered onion, garlic, tinned tomatoes, apple cider vinegar, cumin, oregano, smoked paprika, cloves, and black pepper to a blender. Blend until completely smooth.

Season the beef chunks generously with salt. Place in the slow cooker and pour the chile sauce over the meat. Add the beef stock, cinnamon stick, and bay leaves. Stir to combine.

Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the beef is completely tender and shreds easily with a fork and reaches an internal temperature of at least 75°C.

Remove the beef from the slow cooker and shred using two forks. Discard the cinnamon stick and bay leaves. Strain the cooking liquid through a fine mesh sieve into a saucepan to create the consommé. Taste and adjust seasoning with salt.

Return some of the strained consommé to the shredded beef and mix well to keep the meat moist and flavourful.

Heat a large non-stick frying pan over medium heat. Dip each tortilla briefly into the consommé, then place in the pan. Sprinkle mozzarella on one half of the tortilla, add a generous portion of shredded beef, then fold in half.

Cook for 2-3 minutes per side until the tortilla is crispy and golden and the cheese is melted and slightly crispy on the edges. Repeat with remaining tortillas.

Warm the consommé in a saucepan and ladle into small bowls for dipping. Serve the tacos immediately alongside the consommé, topped with fresh coriander and diced onion, with lime wedges on the side.