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

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

Preheat the oven to 300F. Add the meat back to the pot and pour the sauce over it. Add the remaining 2 cups of broth or water to the pot. Place over medium heat until it reaches a gentle simmer and then immediately cover and transfer to the oven. Cook for about 3 hours, until the meat is tender.

Mix together the cilantro, white onion, lime, and salt. Remove the meat from the sauce and shred using two forks. Heat a skillet over medium heat. Dip the tortilla into the broth and add it to the skillet. Pan fry on one side for about 30 seconds, add shredded meat and cheese, and cook until pan-fried on both sides.