Cut the beef chuck roast into 2-inch cubes. Thoroughly season with salt and pepper. Let them sit and dry brine in the refrigerator while you prepare the chiles.

In a heavy skillet over high heat, add the oil. Once hot, sear the beef in batches until browned on all sides.

Remove the beef and sauté the onions and garlic on medium heat until translucent, about 3 to 4 minutes.

Add the tomatoes and stir-fry for a few more minutes before adding all of the chiles.

Cook the chiles for 5 minutes then cover with water. Simmer for 20 minutes, until the chiles are soft.

Add the contents to a blender along with vinegar, cumin and Mexican oregano. Blend until smooth.

In a dry pan, toast the cinnamon, coriander, black peppercorns and cloves on medium heat for 3 to 4 minutes. Add the toasted spices to a spice bag or cheesecloth sachet along with the bay leaves.

Add the beef to a pot along with the toasted spices and beef stock. Add the blended chiles through a strainer.

Bring to a simmer and let cook with the lid on for 3 to 4 hours until the beef is very tender.

Season to taste with salt, then remove spice bag and beef.

Shred the beef, adding in a little consommé to keep it juicy.

Dip the tortilla in the fat from the consommé and pan fry with Oaxaca cheese, shredded beef, onions and cilantro.

Once the cheese is melty and the tortilla crisp, fold it in half and serve with consommé and limes.