Start by searing the boneless chuck roast. Heat about 2 tablespoons of avocado oil in a large cast iron skillet over medium-high heat. Season the beef generously with coarse ground salt and fresh ground pepper. Once the oil is hot, add the roast and sear for about 5-6 minutes on each side until it is beautifully browned.

Transfer the browned chuck roast into your slow cooker. Add all the remaining ingredients for the consommé to the pot, including dried guajillo chiles, smashed garlic, diced red onion, beef stock, tomato paste, and the rest of your spices. Set your crockpot to low and let it cook for approximately 8 hours.

Once the cooking time is complete, remove the beef from the slow cooker and set it aside to cool slightly. Use two forks to shred the meat into bite-sized pieces.

Remove the bay leaves and cinnamon stick from the slow cooker. Allow the liquid to cool for about 10-15 minutes before pouring it into a high-powered blender. Blend until smooth.

Combine the shredded beef with 1 ½ to 2 cups of the blended sauce, stirring well to coat the meat thoroughly.

To make the tacos, heat a frying pan over medium heat and add a splash of avocado oil. Dip a corn or flour tortilla into the reserved consommé to coat it lightly, then place it flat in the hot skillet. On one half of the tortilla, layer on a generous amount of shredded beef and top with cheese, diced onions, and fresh cilantro.

Cook the taco for about 2-3 minutes until the bottom is golden and crispy. Flip the other half of the tortilla over to create a half-moon shape. Add a small ladle of the rich consommé on top before flipping again to fry for another 2-3 minutes.

Once the tacos are perfectly fried and the cheese is gooey, remove them from the skillet and serve them hot with lime wedges on the side.