Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove beef and set aside.

Add the chopped onion and garlic to the pot and cook until softened, about 5 minutes.

Add the Guajillo and Ancho peppers to the pot and cook for 1-2 minutes, until fragrant. Be careful not to burn them.

Transfer the peppers, onion, garlic, diced tomatoes, chipotle peppers (including adobo sauce), oregano, cumin, and cinnamon to a blender. Blend until smooth.

Pour the blended sauce over the seared beef in the pot. Add the beef broth, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until the beef is very tender.

Remove the beef from the pot and shred it with two forks. Return the shredded beef to the sauce.

Heat a skillet or griddle over medium heat. Dip a corn tortilla into the Birria sauce, ensuring it's well coated. Place the tortilla on the hot skillet.

Sprinkle shredded cheese over half of the tortilla. Fold the tortilla in half, pressing down gently. Cook for 2-3 minutes per side, or until golden brown and the cheese is melted and gooey.

Remove the tacos from the skillet and garnish with chopped cilantro and onion. Serve immediately with lime wedges and the remaining Birria sauce (consommé).