Char a quartered onion in a dry skillet over medium heat for about 5 minutes until browned. Boil guajillo, ancho, and chile de árbol in water for 10 minutes until soft. Drain and blend the chilies with the charred onion, garlic cloves, chopped tomato, dried oregano, cumin, black pepper, ground cloves, and apple cider vinegar until smooth, creating a rich adobo paste.

Pat the chuck roast dry and season it generously with salt. Heat a heavy-bottomed pot over medium-high heat and add avocado oil. Once shimmering, sear the beef for 3-4 minutes on each side until browned. Remove the beef and set aside.

In the same pot, add the blended adobo paste and sauté for 2 minutes. Return the seared beef to the pot and pour in beef stock along with cloves, cinnamon stick, and bay leaves. Bring to a gentle simmer, cover, and cook for 2.5 hours on low heat until fork-tender.

Remove the beef from pot and let cool slightly for about 10 minutes. Shred the meat using two forks and toss with a sprinkle of salt.

Skim excess oil from the top of the braising liquid. Return liquid to low heat to warm. Dip each corn tortilla into warm beef fat briefly, then fill it with shredded beef and a sprinkle of Colby cheese. Fold to seal.

Heat skillet over medium heat and add more avocado oil if needed. Fry the filled tortillas for about 2 minutes per side until golden brown and crispy.

Arrange crispy birria tacos on a serving platter with a bowl of consomé for dipping. Garnish with chopped onion and cilantro. Pair with lime wedges and salsa.