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Season the chuck roast generously with salt and pepper. Sear on all sides until browned.
Remove the stems and seeds from the chiles, then soak them in hot water until softened.
In the same pan, sear the tomatoes, onions and garlic until charred. Add them to a blender with the softened chiles, water, apple cider vinegar and seasonings. Blend until smooth.
Add the beef, sauce, beef broth and bay leaves to a pressure cooker. Cook on high pressure for 55 minutes, then release the pressure and shred the beef.
Simmer everything covered on the stove for about 3 hours, or until the beef is fork-tender. Add more broth as needed.
Dip your tortillas in the consommé or the fat skimmed from the top.
Assemble your tacos either directly in the pan or on a plate. Add cheese, shredded beef, cilantro and diced onion, then fold.
Fry in a hot pan for 2–3 minutes per side until crispy and golden, with the cheese melted inside.
Serve with a cup of consommé for dipping. Add extra beef broth if you want more consommé.
Add a cinnamon stick and 2 cloves to the braise for extra depth of flavour.