Prepare Chili Paste: Start by removing the stems and seeds from the dried guajillo and ancho chiles. Boil them with beef stock until softened, then let them soak for 15 minutes. Blend the softened chiles with crushed tomatoes and spices until smooth and creamy.

Cook Meat: Preheat your oven to 350°F. In a large pot, heat some olive oil over medium-high heat. Sear the seasoned chuck roast until it’s golden brown on all sides. Remove the beef, and in the same pot, sauté diced onions until translucent and fragrant, about 5 minutes.

Braise: Return the beef to the pot, adding the prepared chili paste, beef stock, and water. Toss in the apple cider vinegar, bay leaves, and spices. Cover the pot and transfer it to the preheated oven. Braise for 2.5 hours or until the meat is tender and can be easily shredded with a fork.

Assemble Tacos: When the meat is done, remove it from the oven and shred it with two forks. Pour a small amount of consomé into a shallow dish. Quickly dip each corn tortilla into the consomé before frying them in a skillet over medium heat until crispy. Fill the tortillas with the shredded beef, diced onion, and shredded cheese. Fold and cook until the cheese melts.

Serve Delightfully: Plate your tacos hot, paired with a side of consomé for dipping, fresh cilantro, and Pico de Gallo for added zest. Enjoy every flavorful bite!