Deseed the chilies by slicing the stems off and shaking out the seeds. Rinse to remove dust.

In a medium pot, add the guajillo, ancho, and arbol chilies. Cover with water and simmer over medium heat for 15 minutes until softened.

While the chilies are simmering, broil the tomatoes, onion, and garlic on a quarter sheet pan for 4 to 6 minutes until lightly charred.

Transfer the chilies and 1 cup of the remaining water to a high-powered blender. Remove the garlic from its peel and add it along with the tomatoes, onion, broth, vinegar, salt, pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend on high for 1 to 2 minutes until smooth.

Place the beef chunks in the slow cooker, pour the birria sauce on top, and add the bay leaves. Gently mix together and cover. Cook on low for 8 to 9 hours or on high for 4 to 5 hours until the beef is tender.

Discard the bay leaves, remove the beef to a cutting board, and shred it with two forks.

Place the shredded beef back in the slow cooker and stir to absorb the liquid.

Serve straight from the slow cooker or in bowls with consomm?, garnished with chopped onion, fresh cilantro, and lime juice.