Prepare the Chiles: Remove stems and seeds from Guajillo and Ancho chiles. Toast in a dry skillet for 30-60 seconds per side until fragrant. Place in a bowl and cover with boiling water. Let soak for 20-30 minutes until soft.

Sear the Beef: Cut chuck roast into large chunks and season with salt and pepper. Heat oil in a large pot over medium-high heat and sear beef on all sides until browned. Transfer seared beef to the slow cooker.

Create the Adobo Sauce: In the same pot, soften the onion, tomatoes, and garlic. Transfer to a blender. Drain the soaked chiles and add them to the blender along with cumin, oregano, cloves, apple cider vinegar, and 1 cup of beef broth. Blend until completely smooth. Strain the sauce through a fine-mesh sieve into the slow cooker over the beef.

Slow Cook: Pour the remaining 3 cups of beef broth into the slow cooker. Add the bay leaves and cinnamon stick. Stir to combine. Cover and cook on low for 8-10 hours or on high for 4-6 hours.

Shred and Prepare: Remove the beef and shred it. Skim the red fat from the surface of the consommé and reserve it. Season the consommé with salt to taste.

Assemble and Fry Tacos: Heat a skillet over medium heat. Dip a tortilla into the reserved fat, place in the skillet, and top with cheese and shredded beef. Fold and cook for 2-3 minutes per side until crispy and golden. Serve immediately with a side of hot consommé, topped with chopped onion, cilantro, and a lime wedge.