Sear the cubed beef chuck roast in a pan until browned on all sides, then transfer to a large oven-safe pot.
Pour 3 cups of stock over the seared meat in the pot.
In a separate pot, boil the seeded guajillo, pasilla, chili de arbol, and ancho chilies along with Roma tomatoes, quartered onion, and garlic cloves until softened.
Transfer the boiled ingredients to a blender. Add the remaining 3 cups of stock, coriander seeds, bay leaves, cinnamon stick, peppercorns, oregano, cumin, cloves, kosher salt, and apple cider vinegar. Blend until smooth.
Strain the blended sauce into the pot with the beef and stock. Bring to a boil and adjust the salt level if necessary.
Cover the pot with a lid and bake at 325°F for 2.5 hours.
Remove the meat from the pot and shred it. The remaining liquid in the pot is your consommé.
Dip corn tortillas into the consommé and lay them flat in a heated skillet.
Add melting cheese, shredded beef, chopped cilantro, and diced white onion to the tortillas. Fold in half and cook until the tortilla is crispy and the cheese is melted. Serve with a side of consommé for dipping.
Cook it hands-free.
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