1
Cut the chuck roast into 2-inch planks, then into 2-3 inch chunks, keeping the intramuscular fat intact.
2
Toss the beef with salt and oil in a bowl, then let it rest for about 20 minutes to help the meat retain moisture.
3
Remove stems and seeds from the dried chilies, tear into pieces, then toast in a pot over medium-low heat for 2-3 minutes until fragrant but not burnt.
4
Add water, onion, and garlic, bring to a simmer, cover, and cook on low for about 10 minutes until the chilies soften.
5
Meanwhile, pat the salted beef dry, place on a sheet tray, and broil for about 15 minutes until well browned.
6
Drain the simmered chili mixture, then blend the solids with beef stock, tomato paste, chipotle in adobo, achiote paste, spices, vinegar, salt, and agave until smooth, about 2 minutes.
7
Deglaze the roasting pan with a splash of beef stock to lift the fond, then add the beef and pour the blended sauce over it to submerge.
8
Bring to a boil, cover, and braise in a 300°F (150°C) oven for about 2 hours until the beef is tender but still holds together.
9
Rest the braised beef for about 30 minutes to let juices redistribute, then hand-shred into chunky pieces, not too fine.
10
Combine some of the braising sauce with extra beef stock and beef base, simmer briefly to make the dipping consomé.
11
Brush both sides of tortillas with braising sauce, place in an oiled pan, top with cheese and shredded beef on one half, then fold over.
12
Cook over medium-low heat for about 5 minutes until crispy and browned, then flip and cook another 4 minutes until both sides are crisp.
13
Transfer to a wire rack to drain excess oil, then serve with the hot consomé for dipping.
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