Begin by removing the stems and seeds from the dried guajillo and ancho chiles. Toast them in a dry skillet over medium heat for 1-2 minutes until fragrant.

Soak the chiles in hot water for about 15 minutes until softened.

Drain the softened chiles and blend with garlic, onion, cinnamon, cloves, cumin, oregano, and beef broth until smooth.

Season the beef chuck roast with salt and pepper. Sear in a Dutch oven over medium-high heat for 5-7 minutes on each side.

Pour the blended sauce over the seared beef and add enough broth to submerge the meat. Simmer covered for 2.5 to 3 hours until fork-tender.

Remove the beef and let it rest before shredding into bite-sized pieces.

Warm corn tortillas in a skillet for about 30 seconds on each side.

Assemble by filling each tortilla with shredded birria, rolling tightly and placing seam-side down in a baking dish.

Pour reserved braising sauce over the enchiladas and sprinkle cheese on top.

Bake in a preheated oven at 375°F for 15-20 minutes, until the cheese is melted and bubbly.

Garnish with Cotija cheese and fresh cilantro before serving.