Creating your own Birria Quesadilla can be simple by following these easy-to-follow steps:

1. Prepare the Chiles: In a dry skillet, toast the guajillo and ancho chiles for about 2-3 minutes on low heat until fragrant.
2. Soak the Chiles: Transfer the toasted chiles to a bowl and cover them with boiling water. Let them soak for about 15 minutes until softened.
3. Make the Marinade: In a blender, combine the soaked chiles, minced garlic, onion, cumin, oregano, black pepper, cinnamon, and salt. Add a bit of the soaking liquid until smooth.
4. Marinate the Beef: Place the chunks of beef in a large bowl and pour the marinade over the meat. Let the beef sit for at least 30 minutes or refrigerate overnight for better flavor.
5. Cook the Beef: In a pot, add the marinated beef along with 2 cups of beef broth. Bring to a boil and then reduce to a simmer. Cook for about 2 hours until the meat is tender and easily shreds.
6. Shred the Beef: Remove the beef from the pot and shred it using two forks. Return the meat to the pot and stir to mix with the sauce.
7. Prepare Quesadillas: Heat a skillet over medium heat. Place a tortilla in the skillet, sprinkle a generous amount of cheese on one half, add some shredded birria, and fold the tortilla over.
8. Cook Quesadilla: Cook for about 2-3 minutes on each side, or until the quesadilla is golden and crispy. Repeat with remaining tortillas.
9. Serve with Consomé: For an authentic birria experience, serve the quesadilla with a small bowl of the flavorful consomé (the cooking liquid) for dipping.
10. Garnish: Top with chopped cilantro and serve with lime wedges on the side.