Bring the meat to room temperature, about 30 minutes. Sprinkle liberally on all sides with kosher salt. In a Dutch oven, set over medium-high heat, add the neutral oil. When hot, add the meat and sear on all sides until browned, in batches. Transfer to a bowl.

In another medium pot, add the dried chiles, halved onion, garlic, tomatoes, spices, bay leaves and cold water to cover. Simmer gently for about 15 minutes. Pour through a strainer and transfer solids to a blender. Add apple cider vinegar and about 1 cup of beef broth or water and blend until smooth, about 2 minutes. Add salt to taste.

Preheat oven to 300F. Add meat back to pot and pour sauce over it. Add remaining broth/water to blender, swish around and pour into pot. Place over medium heat until simmering, cover and transfer to preheated oven. Cook for about 3 hours, until meat is tender.

Mix together the cilantro, white onion, lime, and salt. Remove meat from sauce, shred using forks. Ladle broth into a bowl and add cilantro. In a skillet, dip tortilla into broth, pan fry for 30 seconds, flip. Add shredded meat and cheese, fold and cook until pan fried, about 1 minute. Serve with broth.