For the Birria:

• 2 pounds beef chuck roast, cut into large chunks
• 1 dried guajillo chili, stemmed and seeded
• 1 dried ancho chili, stemmed and seeded
• 1 chipotle pepper in adobo
• 4 cups beef broth
• 1 small white onion, quartered
• 4 garlic cloves
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• Salt and pepper to taste

For Assembly:

• 8 tostada shells
• 1 cup refried beans, warmed
• 1 1/2 cups shredded Oaxaca or mozzarella cheese
• 1/2 cup finely chopped white onion
• 1/2 cup chopped fresh cilantro
• Lime wedges for serving