Blend the guajillo, arbol, garlic, oregano, cumin, ground clove, thyme, marjoram, salt, and 2 cups of water. In a large pot, add the meat, the Chile mixture, 3 liters water, carrots, and the bay leaves. Simmer for 2½ hours, then remove the meat, shred, strain the liquid, and set aside. Spread butter on both sides of the pieces of bread and start to toast on the flattop. Add cheese directly to the flattop and place bread on top once it starts to melt. Flip the bread, add the shredded beef, bacon, and finish with another slice of bread. Flip the grilled cheese once the bottom is golden brown and toast the other side. Continue until all the grilled cheeses are made. Serve with white onion, cilantro, and a side of consommé!