Deseed all the chilis (guajillo, ancho, and pasilla).

Toast the chilis on each side for about 30 to 60 seconds until fragrant, being careful not to burn them.

Place the toasted chilis in a bowl with hot water to rehydrate for about 15 to 20 minutes.

Chop the Roma tomatoes, white onion, and garlic cloves into smaller pieces.

Toast the chopped tomatoes, onion, and garlic in the same pan used for the chilis.

Add the toasted tomatoes, onion, garlic, and softened chilis to a blender.

Add Mexican oregano, cumin, bay leaves, cinnamon, whole cloves, two cups of beef broth, and apple cider vinegar to the blender.

Blend the mixture until smooth, about 2 to 3 minutes, and set aside.

Cut the beef chuck roast into smaller sections and season with salt and pepper on all sides.

Sear all sides of the seasoned beef chuck roast in a pan.

Strain the Adobo mixture through a strainer to achieve a silky sauce.

Pour two more cups of beef broth into the pot with the beef and Adobo mixture, and bring to a gentle boil.

Lower the heat and let it simmer for three hours.

Once the meat is done, remove it from the pot and skim off some fat from the top.

Shred the meat and mix in some of the cooking liquid to keep it moist, adjusting seasoning with salt if necessary.

Shred the Oaxaca cheese and prepare a pan for cooking the tacos.

Dip a corn tortilla into the consomé, lay it down, add cheese and shredded meat, and fold it over.

Toast the taco in the pan until crispy on both sides.

Serve the tacos with diced onion, cilantro, lime wedges, and optional creamy jalapeño salsa.