In a skillet over medium heat, gently toast the dried guajillo, ancho, and chipotle chiles for about 1-2 minutes, until they exude a fragrant aroma.

Once toasted, transfer the chiles to a bowl and cover them with hot water. Let them soak for about 15 minutes until they become soft and pliable.

After soaking, drain the chiles and place them in a blender with minced garlic, chopped onion, cumin, oregano, cinnamon, cloves, apple cider vinegar, and a pinch of salt. Blend until smooth.

In your slow cooker, add the beef chuck roast cut into large chunks. Pour the blended marinade over the beef, ensuring it's thoroughly coated.

Pour the beef broth and water into the slow cooker over the beef and marinade mixture. Gently stir to combine.

Cover the slow cooker and set it to cook on low for 8 hours or on high for 4-5 hours until the beef is tender.

Carefully remove the beef from the slow cooker once cooked and shred it into bite-sized pieces. Return it to the slow cooker, mixing with the sauce.

Before assembling your tacos, preheat a skillet over medium heat and warm the corn tortillas for about 30 seconds on each side.

Load your warm tortillas with the shredded birria, then garnish with chopped cilantro and diced onion.

Serve your tacos with lime wedges on the side for a zesty kick.