In a dry skillet, toast the Ancho and Guajillo chiles for about 1-2 minutes until fragrant. Transfer the toasted chiles to a bowl, cover with hot water, and let them soak for 15 minutes until softened.

Heat canola oil in a large pot over medium-high heat. Season the beef chuck roast with salt and pepper. Sear on all sides until browned, about 6-8 minutes.

In a blender, combine the soaked chiles, chipotle in adobo, onion, garlic, tomatoes, oregano, paprika, coriander, cumin, vinegar, and 1 cup of beef stock. Blend until smooth.

Pour the sauce over the beef in the pot. Add the remaining beef stock, bay leaves, and cinnamon stick. Bring the pot to a simmer, cover, and reduce the heat to low. Cook for about 3-4 hours, or until the beef is fork-tender.

Remove the beef from the pot and shred it using two forks. Heat a skillet over medium heat and lightly oil it. Take a tortilla, fill it with shredded beef and cheese, fold it, and cook until golden on both sides.

Serve the tacos with consomé on the side, topped with cilantro, diced onion, and lime wedges for a burst of freshness.