Sear the beef

• Cut the chuck roast into four equal pieces and season with salt.
• Sear the pieces in the Dutch oven with a little oil until browned on all sides.
• Remove the meat and set aside.

Cook the chilli base

• Chop the tomato and onion and add them to the pot with the garlic, tomato paste and the deseeded guajillo, ancho and árbol chillies.
• Cover with water and simmer until the chillies are soft.

Blend the sauce

• Transfer the softened vegetables and chillies to a blender.
• Blend until completely smooth.

Braise the meat

• Return the sauce to the pot with the beef, the stock and the spices, including the cinnamon.
• Cover with a lid and simmer gently until the meat is fall-apart tender.

Shred and prepare the garnish

• Shred the tender beef with two forks.
• Finely chop the white onion and cilantro for garnish.

Assemble the tacos

• Dip the corn tortillas in the consommé.
• Place them in a hot pan with Oaxaca cheese, shredded beef, onion and cilantro.
• Fold and fry until crisp, then serve with a cup of consommé for dipping.