Start by rinsing your dried chiles under cold water. In a dry skillet over medium heat, toast the chiles until fragrant, about 1-2 minutes. Once toasted, remove them from heat and soak them in hot water for 15 minutes to soften.

In a large pot, heat a little oil over medium-high heat. Season the beef chuck roast with salt and pepper, and brown it on all sides.

Once the meat is browned, add the quartered onion, garlic cloves, and softened chiles to the pot. Pour in the beef broth, followed by cumin, oregano, and additional salt and pepper. Stir everything gently to combine.

Cover the pot and reduce the heat to low. Allow the mixture to braise for about 2-3 hours, or until the beef is tender and easily shredded.

After the beef has cooked to tender perfection, remove it from the pot and let it cool slightly. Once cooled, shred the meat with two forks and return it to the pot to soak up the flavorful broth.

Heat a skillet over medium heat. Dip each corn tortilla into the warm consomé briefly before placing it in the skillet.

Once the tortillas are warmed, fill each with the shredded beef and top it with shredded Oaxacan cheese.

Fry the loaded tacos in the skillet for a couple of minutes on each side until they’re crispy and the cheese has melted.

Remove the tacos from the skillet and place them on a plate. Top with freshly chopped cilantro and serve with lime wedges on the side.

Ladle some of the remaining consomé into small bowls for dipping.