Remove stems and seeds from guajillo and ancho chiles. Lightly toast each chile in a dry skillet for 20–30 seconds per side until fragrant. Soak in hot water for 20–30 minutes until soft, reserving a bit of the soaking liquid.

In a blender, combine softened chiles, garlic, half the chopped onion, cinnamon stick, cloves, bay leaves, oregano, cumin, and about 2 cups of beef broth. Blend until smooth, adding soaking liquid as needed for texture. Taste and adjust salt.

Season the chuck roast with salt and pepper. Heat a few tablespoons of oil in a heavy pot or Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.

Pour the chile sauce into the pot and scrape up browned bits. Add the roast back in and pour enough beef broth to come halfway up the roast (about 2 cups more). Bring to a simmer, reduce heat to low, cover, and braise for 2.5–3 hours until meat shreds easily.

Alternatively, transfer to a slow cooker and cook on low for 6–8 hours.

Remove the roast, shred with two forks, and skim any excess fat from the braising liquid. Reserve the consomé for serving. If the sauce is very thin, reduce it over medium heat until it thickens.

Heat tortillas in a dry skillet or on a comal for 20–30 seconds per side so they’re pliable. Keep them covered with a kitchen towel to stay soft.

Spoon shredded beef into each tortilla (about 2–3 tablespoons), roll tightly, and place seam-side down in a greased baking dish. Repeat for all tortillas.

Pour enchilada sauce evenly over the rolled tortillas, then sprinkle with shredded Oaxaca or Monterey Jack.

Bake at 375°F (190°C) for 15–20 minutes until cheese is melted and sauce is bubbling. For a lightly browned top, broil for 1–2 minutes — watch carefully.

Sprinkle with crumbled Cotija and chopped cilantro. Serve with warm consomé for dunking or sipping.