Cut chuck roast into 3-inch chunks, season with kosher salt, and sear pieces in a hot pan; set aside.

Char the roma tomatoes and the roughly chopped onion under a broiler, with a torch, or in a hot pan until blackened in spots.

In a large pot, add the charred tomatoes and onion, whole smashed garlic head, dried chiles, whole cloves, toasted cumin seeds, peppercorns, cinnamon pieces, dried oregano, dried thyme, coriander seeds, and fresh minced ginger (do not add bay leaves yet).

Stir the spices and aromatics for a few minutes over medium heat, then add the vinegar and about 4 cups of water. Bring to a boil, then reduce to a simmer and cook for 15 minutes to soften the chiles and meld flavors.

Carefully transfer the hot broth mixture to a blender and blend until as smooth as possible. Strain the blended sauce through a fine mesh sieve back into a cleaned pot.

Rinse the blender with ~3 cups of water to collect remaining bits, strain that liquid into the pot as well. Add the bay leaves to the strained sauce.

Return the seared beef to the pot with the strained sauce. Add additional water as needed to cover the beef. Simmer gently, partially covered, for about 3 hours until the meat is very tender and shreddable.

Remove the beef from the pot and shred with two forks. Taste and adjust seasoning of the consomé with salt if necessary.

Heat a large griddle or skillet over medium heat and coat lightly with oil. Dip a corn tortilla into the warm birria sauce (consomé) so it is well coated, then place on the hot pan.

Top the tortilla with shredded birria meat, cheese (if using), chopped onion, and cilantro. Fold the tortilla in half and fry several minutes until crispy and browned on the bottom, then flip and brown the other side.

Serve the tacos hot with a bowl of the consomé for dipping, extra chopped onion, cilantro, and lime wedges.