Prepare the meat by cutting the beef chuck roast into large chunks, placing it in a large pot with quartered onion and minced garlic, covering with water, bringing to a boil, then simmering for 120 minutes until tender.
Make the marinade by toasting the dried guajillo and ancho peppers for 2 minutes, soaking them in hot water for 15 minutes, then blending with beef broth, apple cider vinegar, ground cumin, dried oregano, smoked paprika, salt, and pepper until smooth.
After the meat is tender, shred it with two forks, strain the cooking liquid, return it to the pot, stir in the blended marinade and shredded meat, and simmer for an additional 30 minutes.
Prepare the tacos by heating a skillet, dipping each corn tortilla in the cooking liquid, adding meat mixture to one half, folding, and cooking for 2-3 minutes on each side until crispy.
Serve the tacos topped with chopped fresh cilantro and diced onion, with lime wedges and a side of consomé for dipping.