Rehydrate Chiles: In a medium saucepan, bring 4 cups of water to a boil. Remove from heat, add dried Guajillo and chipotle chiles (stemmed and seeded), and let them soak for 15-20 minutes until softened.

Prepare Meat: Pat the chuck roast chunks dry and season generously with salt and black pepper. Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the meat in batches until browned on all sides. Remove seared meat and set aside.

Make Chile Sauce: Drain the rehydrated chiles, reserving about 1/2 cup of the soaking liquid. In a blender, combine the softened chiles, chopped onion, garlic cloves, beef stock, fire-roasted diced tomatoes, apple cider vinegar, ground cumin, dried oregano, ground cinnamon, and smoked paprika. Blend until very smooth, adding a little reserved chile liquid if needed to achieve a pourable consistency.

Combine and Cook: Return the seared meat to the Dutch oven. Pour the blended chile sauce over the meat, ensuring it's mostly submerged. Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the beef is fork-tender. Alternatively, cook in a slow cooker on low for 6-8 hours.

Shred Beef: Carefully remove the cooked beef from the pot and shred it using two forks. Strain the cooking liquid (consommé) through a fine-mesh sieve into a separate bowl to remove solids; skim off excess fat if desired. Return the shredded beef to a portion of the consommé to keep it moist.

Assemble Tacos: Heat corn tortillas on a comal or non-stick pan until warm and pliable. For birria tacos dorados, dip tortillas in the consommé, place on the hot pan, add shredded beef and cheese, fold, and cook until the cheese is melted and the tortilla is slightly crispy.

Serve: Serve the birria tacos hot with a side of the reserved consommé for dipping, topped with fresh chopped cilantro, diced white onion, and lime wedges.