In a pot, thoroughly mix beef chuck,short ribs, salt, black pepper, oregano, cumin, cinnamon, and cloves; REFRIGERATE OVERNIGHT

In a saucepan over MEDIUM heat, cook guajillo chiles in oil for 30 seconds

Turn heat to HIGH and bring onion, garlic, ginger, tomatoes and water, to a bol

Reduce heat to MEDIUM HIGH and simmer for 30 minutes

Turn heat OFF and use an immersion blender to blend the mixture as smooth as possible

Remove the pot with meat from the refrigerator, and strain the reserved chili mixture into the pot using a large mesh strainer

Add bay leaves, honey, vinegar and chicken broth, and bring to a boil over HIGH heat

Lower to MEDIUM LOW and simmer gently, stirring occasionally, until the meat is falling-apart tender, 3 to 4 hours; skim fat off

Place chunks of beef into a soup bowl and ladle some of the cooking liquid over top

Top with white onion, chopped cilantro and lime juice