Bring a large pot of water to boil, then turn the heat off. Add the dried guajillo chiles and cover with a lid. Soak them for about 15-20 minutes or until they are soft. Drain in a colander. Cut off the stem and slit the pepper open with a sharp knife or kitchen scissors. Remove the seeds and veins. 

Meanwhile, cut your chuck roast into large cubes, trimming away large portions of fat. Add the chuck roast and short ribs to a large Dutch oven or large pot.

In a food processor, add the softened peppers, garlic, fire-roasted tomatoes, chili powder, cumin, oregano, smoked paprika, salt, black pepper, and ground cloves. Pulse until blended into a smooth paste. Add the marinade to the pot with the beef and stir to coat. Cover and refrigerate for 2 hours up to overnight. 

Remove the beef from the refrigerator. Add a little olive oil to a large skillet over medium heat. Add the onions and cook until soft. Add the cooked onions, chicken broth, cinnamon stick, and bay leaves to the pot with the beef. Bring the mixture to a low boil, then reduce the heat and simmer for 3-4 hours or until the meat is fall-apart tender. 

Remove the bay leaves and serve the stew in a bowl with chopped onion (either white or red), chopped fresh cilantro, and fresh lime wedges. 

To make Birria Tacos add a layer of cheese and a layer of beef Birria to each corn tortilla. Use tongs to drain most of the broth from the beef before adding. Heat 1 tablespoon vegetable in a large skillet over medium-high heat. Place 2-3 tacos open-faced in the skillet and cook until golden brown on the bottom. Fold it over, covering the beef and cheese, and flip, cooking for about 1 minute or until everything is golden brown and the cheese is melted. For best results, serve promptly.