Season the boneless beef chuck roast with salt and black pepper. Sear in a skillet for about 5 minutes on each side until browned.

Cut off the stems and remove the seeds from the dried red chiles, then tear into smaller pieces.

In a large crockpot, place the seared chuck roast, add the torn chiles, beef broth, and chipotle chiles in adobo sauce. Add seasonings and stir gently.

Cook on high for 5 to 6 hours or low for 8 hours, until the meat is fork-tender.

Remove the roast from the crockpot and shred the meat into bite-sized pieces, mixing in some cooking liquid for moisture.

Warm corn tortillas on a griddle for about 30 seconds on each side, fill with shredded meat, cheese, onion, and cilantro, then fold to encase the ingredients.

Serve tacos with a bowl of consomme for dipping.