For the Birria:

• 2 1/2 lbs beef chuck roast, cut into large chunks
• 1 tbsp oil
• 3 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 dried pasilla chile, stemmed and seeded
• 4 cups beef broth
• 1 small onion, chopped
• 5 garlic cloves
• 1 chipotle pepper in adobo sauce
• 1 tbsp adobo sauce
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 2 bay leaves
• Salt and pepper, to taste

For Serving:

• 12 corn tortillas
• 2 cups shredded Oaxaca or mozzarella cheese
• Chopped onion and cilantro, for garnish
• Lime wedges, for serving