Add the onion and tomatoes to the pot and cook, stirring, until softened and lightly caramelized, about 6 minutes. Add the dried chiles and jalapeños and cook until fragrant, about 1 minute.

Transfer the mixture to a blender and blend until smooth. Return it to the pot and add the beer, water, cinnamon sticks, cloves, garlic powder, onion powder, cumin, oregano, chili powder, and bay leaves.

Return the beef to the pot, bring to a gentle simmer, cover, and transfer to a 300°F/150°C oven. Cook until fork-tender and easily shredded, about 3 hours.

Remove the beef and shred finely. Heat a skillet over medium-high and cook the shredded beef in a thin layer until lightly crisped in spots. Strain the cooking liquid through a fine-mesh strainer to create a clear consommé; discard the solids.

Heat a cast-iron skillet over medium. Dip each tortilla into the consommé, coating both sides, then place in the skillet. Sprinkle with cheese, add crisped beef, onion, and cilantro, fold, and cook, flipping once, until crisp and the cheese is melted. Serve immediately with lime wedges and warm consommé for dipping.