Prepare the Consommé: In a large pot, simmer the dried ancho, guajillo, and chilies de arbol with onion, garlic, tomatoes, and spices in enough water for about 20 minutes. Blend everything until smooth and fragrant!

Prepare the Beef: Cut the beef chuck roast into chunks and season generously with salt. In a hot Dutch oven, sear the meat in batches until it's nicely browned on all sides, creating a rich flavor base.

Cook the Meat: Combine the blended sauce and beef stock in the pot with the seared beef. Simmer for a few minutes, then cover and bake in a preheated oven at 300°F for 3 hours, or until the beef is tender and falls apart easily.

Build Tacos: Once the beef is cooked, shred it and moisten with some of the broth. Dip each corn tortilla into the broth, then lightly fry until crisp. Fill the tortillas with shredded beef and a generous sprinkle of Oaxaca cheese.

Serve: Accompany your tacos with a small bowl of the dipping broth, along with minced onion, cilantro, and lime wedges for that extra punch of flavor!