Stem and seed the dried guajillo, ancho, and optional árbol chiles. Simmer them in about 2 cups of broth or water for 8–10 minutes, until pliable, then drain and reserve a little soaking liquid in case the blender needs help.

Blend the softened chiles with the tomatoes, chopped onion, garlic, apple cider vinegar, cumin, oregano, smoked paprika, coriander, salt, pepper, cinnamon, cloves, and about 1 cup of broth. Blend until very smooth, then strain the sauce if you want an especially silky consommé.

Warm the oil in a Dutch oven or large pot over medium-high heat. Brown the chicken thighs briefly in batches so they develop color without crowding the pot.

Pour the chile sauce and remaining broth over the chicken, then add the bay leaves. Cover and simmer gently for 35–45 minutes, until the chicken reaches at least 165°F; cooking thighs to approximately 175–185°F makes them easier to shred.

Transfer the chicken to a plate and shred it with two forks. Return some shredded chicken to the consommé so it stays moist, and taste the broth for salt, vinegar, or chile heat adjustments.

Heat a skillet or griddle over medium heat and skim some red chile oil from the consommé. Brush or dip one side of each tortilla in the oil, place it oil-side down, and add a modest layer of cheese and chicken to one half.

Fold each tortilla over the filling and cook for 2–4 minutes per side, pressing gently, until crisp and the cheese has melted. Serve right away with hot consommé, diced onion, cilantro, and lime wedges.