Remove stems and seeds from guajillo, ancho, and pasilla chiles. Wipe them clean.

Toast each chile briefly (5–10 seconds per side) in a heated comal until fragrant but not burnt.

Transfer toasted chiles to a bowl.

Toast whole spices (allspice berries, coriander seeds, cloves, cinnamon stick) and black pepper for about 1–2 minutes until aromatic.

Add toasted spices to the bowl with chiles.

Char the tomatoes, onion, and garlic on the comal or under the broiler until the skins are blistered.

Place charred tomatoes, onion, and garlic in the bowl with chiles and spices.

Pour 1 liter of boiling water over the chiles, spices, and roasted aromatics. Add 2 tablespoons of salt.

Bring to a gentle boil for 5 minutes to rehydrate and bloom flavors.

Let the mixture cool until just warm. Transfer to a blender and purée until smooth. Strain through a fine-mesh sieve if needed.

Cut the beef into medium chunks and place in a large bowl.

Pour enough adobo to coat the meat and massage the sauce into the beef.

Put the coated beef into a large pot. Add remaining adobo and 1.5 liters of water along with bay leaves and oregano.

Add another 2 tablespoons of salt, bring to a simmer, reduce to low, cover, and cook for about 4 hours until meat is very tender.

Alternatively, cook on low in a slow cooker for 8 hours.

Remove meat, shred with forks, and skim or reserve fat from the liquid if desired.

Serve shredded beef with hot tortillas and ladle in the consommé.