Toast guajillo and ancho chiles in a dry Dutch oven over medium heat until fragrant, 1-2 min. Transfer to a blender. Add onion, garlic, tomatoes, 1 cup stock, cumin, oregano, cinnamon, vinegar, and blend until smooth.

Season chicken thighs with salt. Heat oil in the same pot over medium-high, sear skin-side down 6 min until golden, flip, cook 4 min. Remove chicken.

Pour blended sauce into pot, scrape up bits. Stir in remaining 2 cups stock and bay leaves. Return chicken to pot, immerse partially. Bring to a simmer, cover, reduce heat to low, cook 45 min or until chicken is very tender (175°F).

Transfer chicken to a board, shred, discard bones and skin. Moisten with ½ cup braising liquid. Strain remaining liquid into saucepan, press solids, discard. Skim orange fat and reserve. Taste consommé and add salt.

Heat a skillet over medium. Dip tortillas in reserved fat, place in skillet. On one half, add cheese and shredded chicken, fold. Cook 3 min per side until crisp and cheese melts. Repeat for 8 tacos, adding fat as needed.

Serve tacos with bowls of consommé for dipping, topped with onion, cilantro, and lime wedges.