Generously season the beef chuck roast with sea salt and black pepper. In a large skillet, heat oil over medium-high heat until shimmering. Sear the roast for about 5 minutes on each side, until browned.

While the beef sears, de-seed the dried red chiles and cut into small pieces. Set aside.

Once the beef is seared, transfer it to your crockpot. Add the chopped chiles, salsa, beef broth, chipotle chiles, and spices. Stir gently. Cover and cook on low for 8 hours or high for 5-6 hours.

Carefully remove the beef from the crockpot and shred it into bite-sized pieces.

Blend the remaining cooking liquid until smooth to prepare the dipping sauce.

Toss the shredded beef with a generous amount of warm consommé.

Heat tortillas in a skillet, layer with cheese, beef mixture, onion, and cilantro. Fold and cook until crispy.

Serve the tacos with a bowl of consommé for dipping and lime wedges on the side.