Preheat your oven to 300°F (150°C).

Cut the chuck roast into 4-inch pieces and pat dry. Season all sides with kosher salt and pepper.

Heat vegetable oil in a large Dutch oven over medium-high heat. Sear half the beef pieces until deeply browned, then remove them to a plate. Repeat with the remaining beef.

In a skillet over medium heat, dry-toast the whole spices (black peppercorns, cumin seeds, coriander seeds, whole cloves, bay leaves, and broken cinnamon stick) until fragrant (about 2-3 minutes). Transfer to a plate.

In the Dutch oven with the beef drippings, sauté the chopped onion for 4-5 minutes until softened. Add in the minced garlic and cook for an additional minute.

Stir in the toasted spices along with the deseeded dried chilies, chopped tomatoes, apple cider vinegar, beef bouillon, oregano, smoked paprika, and thyme. Pour in 3 cups of beef broth, simmering for about 10-15 minutes until the peppers are soft. Discard bay leaves.

Transfer the chili mixture to a blender in batches if needed, pureeing until smooth (leave a vent open to allow steam to escape). Alternatively, strain through cheesecloth, reserving the spices wrapped for later.

Return the seared beef to the Dutch oven, pour in the pureed chili sauce, and the remaining 3 cups of beef broth. Cover and bring to a simmer, then transfer to the oven. Braise for about 3 hours until the meat is tender and falls apart easily.

Combine chopped white onion, cilantro, lime juice, and a pinch of salt in a bowl; set aside for serving.

Once the beef is done, shred it with two forks and taste, adjusting seasoning as needed.

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Briefly dip each tortilla into the consomé fat layer, then place it in the hot skillet.

Cook until the bottom is golden and slightly crispy (about 1-2 minutes). Flip the tortilla, sprinkle with cheese, cover until melted, then add shredded meat to one half. Fold and serve hot, along with the onion-cilantro mixture and consomé broth for dipping.