Quesabirria Stack

Name: Quesabirria Stack
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: TexMex
Ingredients: 6 large dried Guajillo peppers; 1 cup water; 1 teaspoon salt (or to taste); 2 teaspoons black pepper (or to taste); 3 pound beef chuck roast; 3 to 4 tablespoons oil; 14.5 ounce tomatoes (fire roasted, diced ); ⅓ cup chipotle peppers in adobo sauce (diced); 2 medium bay leaves (remove before serving); 1 medium cinnamon sticks (remove before serving); 2 teaspoons fresh oregano; 2 teaspoons ground cumin; 1 teaspoon chili powder; ¼ teaspoon ground cloves; ¼ cup apple cider vinegar; 2 tablespoons beef bouillon; 1 cup beef broth (If you want to eat this as stew, add 2 cups ); 24 6-inch corn tortillas; 2 medium avocados (sliced); 1 cup pico; 2 cups cheddar cheese (shredded); vegetable oil (for frying tortillas); sour cream, jalapeno slices, onions, & cilantro