Ingredients

• chuck roast: 3 lb, cut into 1.5-inch cubes
• kosher salt: 2 tsp, plus more to taste
• black pepper: 2 tsp, freshly ground
• neutral oil: 2 tbsp
• dried guajillo chiles: 6, stems and seeds removed
• dried ancho chiles: 3, stems and seeds removed
• yellow onion: 1 large, chopped
• garlic cloves: 6, smashed
• Roma tomatoes: 3 medium, quartered
• water: 4 cups, as needed to cover
• whole cloves: 4
• black peppercorns: 1 tsp
• coriander seeds: 1 tsp
• cinnamon stick: 1 small
• white vinegar: 2 tbsp
• dried oregano: 2 tsp
• ground cumin: 2 tsp
• beef stock: 6 cups
• corn tortillas: 12
• Oaxaca cheese, shredded: 12 oz
• white onion, minced: 1/2 cup
• cilantro, chopped: 1/2 cup
• lime wedges: from 2 limes
• tortilla chips (optional): for serving

Steps

1. Cut {{chuck roast:3 lb}} into 1.5-inch cubes; season all over with {{kosher salt:2 tsp}} and {{black pepper:2 tsp}}; set aside.
2. Stem, split, and deseed {{dried guajillo chiles:6}} and {{dried ancho chiles:3}}; remove veins and set aside.
3. Smash {{garlic cloves:6}}, quarter {{Roma tomatoes:3 medium}}, and chop {{yellow onion:1 large}}.
4. Heat {{neutral oil:2 tbsp}} in a large heavy pot over medium-high; sear the {{chuck roast:3 lb}} in batches until deeply browned on all sides; transfer to a plate.
5. Add {{yellow onion:1 large}} and {{garlic cloves:6}} to the pot; cook until softened, 3–4 minutes. Stir in {{Roma tomatoes:3 medium}}, then the {{dried guajillo chiles:6}} and {{dried ancho chiles:3}}; add {{water:4 cups}} (just to cover) and simmer until chiles are very tender, 15–20 minutes.
6. In a dry skillet over medium heat, toast {{whole cloves:4}}, {{black peppercorns:1 tsp}}, {{coriander seeds:1 tsp}}, and {{cinnamon stick:1 small}} until fragrant, 1–2 minutes; wrap in cheesecloth and tie to make a spice sachet.
7. Transfer the softened chile-tomato-onion mixture and its liquid to a blender; add {{white vinegar:2 tbsp}}, {{dried oregano:2 tsp}}, and {{ground cumin:2 tsp}}; blend until perfectly smooth.
8. Return the browned {{chuck roast:3 lb}} to the pot; pour in {{beef stock:6 cups}} to cover. Strain the blended chile sauce into the pot through a sieve, discarding solids. Submerge the spice sachet; bring to a gentle simmer, then cover and cook on low until the beef is fall-apart tender, about 4.5 hours.
9. Remove beef and spice sachet; shred the {{chuck roast:3 lb}}. Moisten the meat with a few ladles of the consomé; taste and adjust with {{kosher salt:to taste}}.
10. Skim the orange fat from the consomé. Dip {{corn tortillas:12}} into the consomé/fat and place on a hot griddle; add {{Oaxaca cheese, shredded:12 oz}} and a generous amount of the shredded {{chuck roast:3 lb}}. Top with {{white onion, minced:1/2 cup}} and {{cilantro, chopped:1/2 cup}}; fold and cook, flipping, until crisp and melty.
11. Serve tacos with cups of consomé for dipping and {{lime wedges:to serve}}; add {{tortilla chips (optional):to serve}} if you like.