Begin by heating a skillet over medium heat. Add the dried guajillo, ancho, and chipotle chiles and toast them for about 1-2 minutes until fragrant.

Remove the chiles from heat and soak them in hot water for approximately 15 minutes to soften.

Drain the rehydrated chiles and transfer to a blender. Add minced garlic, chopped onion, ground cumin, oregano, cinnamon, cloves, apple cider vinegar, and salt. Blend until smooth.

Place the beef chuck roast into the slow cooker and pour the blended marinade over the meat, ensuring it is well coated.

Add beef broth and water, gently stirring to combine everything and ensuring the broth covers the meat.

Cover the slow cooker and cook on Low for 8 hours or on High for 4-5 hours until the meat is tender.

Remove the beef from the slow cooker, shred it into bite-sized pieces, and mix it back with the sauce.

Warm the corn tortillas in a skillet for about 30 seconds on each side until pliable.

Assemble the tacos by filling a warm tortilla with the shredded beef, topping with cilantro and diced onion.

Serve with lime wedges and consomé for a zesty dipping experience.