Toast the Dried Chiles: In a skillet over medium heat, toast the dried guajillo, ancho, and chipotle chiles for about 1–2 minutes until aromatic.

Soak the Chiles: Place the toasted chiles in a bowl, cover with hot water, and allow to soak for 15 minutes.

Blend the Marinade: Drain softened chiles, transfer to a blender, add garlic, onion, cumin, oregano, cinnamon, cloves, apple cider vinegar, and a pinch of salt. Blend until smooth.

Prepare the Beef: In a slow cooker, add beef chuck roast cut into large chunks, pour marinade over the beef, ensuring all pieces are coated.

Add Liquid Ingredients: Pour in beef broth and water, stir gently to combine, ensuring beef is submerged.

Slow Cook the Beef: Cover and cook on low for 8 hours or high for 4–5 hours, until beef is tender and easily shreds with a fork.

Shred the Beef: Carefully remove cooked beef, shred using two forks, and return to the slow cooker, mixing with sauce.

Warm the Tortillas: Preheat a skillet, lightly oil, and warm corn tortillas for about 30 seconds on each side until pliable.

Assemble the Tacos: Serve shredded beef in tortillas, top with cilantro and diced onion, and a squeeze of lime juice.

Final Touches: Serve lime wedges on the side for extra zest.