Char the quartered onion over a gas flame or under the broiler until blackened and aromatic, about 5-7 minutes.

Bring water to a boil in a medium pot and add the guajillo, ancho, and chilies de árbol. Simmer for about 10 minutes until softened.

Transfer softened chilies to a blender with charred onion, garlic, tomato, oregano, cumin, black pepper, ground cloves, and apple cider vinegar. Blend until smooth.

Pat the beef dry, season with salt, and heat avocado oil in a large pot. Sear beef pieces for 1-2 minutes on each side until browned, then remove.

Lower heat and add blended paste to the same pot. Cook for about 2 minutes until fragrant and slightly darkened.

Return browned beef to the pot, stir to coat in paste, add beef stock, whole cloves, cinnamon stick, and bay leaves. Simmer, cover, and braise for 2.5 hours.

Shred cooled beef into bite-sized pieces and return to the sauce, adding salt as needed.

Strain braising liquid into a bowl, skim off excess oil. Reserve a cup for frying later.

Dip corn tortillas in reserved oil, fill with shredded beef, cheese, onion, and cilantro. Fold and fry in hot oil for 2-3 minutes per side until crispy.

Serve tacos arranged on a platter with a bowl of strained consommé for dipping, optionally garnished with avocado, lime wedges, and fresh salsa.