I like to start my recipes by getting all my ingredients prepped (that way I know I have everything and can work quickly and efficiently).
Add the guajillo, ancho and chiles de arbol to a large bowl covered with boiling water. Let sit until the chilies are soft. Discard stems and seeds.
Make chili braising sauce
Add chilies, apple cider vinegar, tomatoes, garlic, organo, paprika, cumin and 2 cups of the chili soaking water to a blender and blend until smooth.
Cut the chuck roast into 2" cubes and season generously with salt and pepper.
Heat a large Dutch oven over med. heat, add 2 tbsp oil and heat through. Working in batches, add the beef and sear until golden brown on all sides, about 8 min.
Add to pot
Top beef with the blended chili mixture, onion, beef stock and 2 cups of water. Wrap bay leaves, thyme, cinnamon and cloves in cheesecloth, tie to close and add to the pot.
Braise the beef
Transfer to the oven at 300ºF & braise the beef until fork tender, about 3 hours. Remove the meat then chop the meat and mix in a bowl with some of the braising liquid and 1/2 cup chopped cilantro
For quesabirria tacos
Heat a non-stick skillet. Dip the tortilla into the top fat of the braising liquid. Add to the pan and fry then add cheese followed by some of the beef. Fold over and cook like a quesadilla,. Top with onions and cilantro