1. Prepare the Beef for Smoking

Initiate the smoking process by heating the smoker to a precise 225F using robust mesquite or hickory wood chips. Thoroughly coat the chuck roast with a blend of salt, black pepper, ground cumin, and garlic powder, ensuring an even distribution of seasonings.

1. Craft the Aromatic Consomme

Toast dried chiles in a dry skillet until they release their complex fragrance, roughly 30 seconds per side. Combine the toasted chiles with garlic, onion, and tomatoes in a pot, allowing them to simmer in beef broth for 15 minutes until ingredients soften completely. Transform the mixture into a silky sauce by blending with oregano, cinnamon, apple cider vinegar, smoked paprika, and bay leaf. Strain the liquid to achieve a smooth, refined consomme.

1. Tenderize the Smoked Meat

Transfer the smoked beef into a Dutch oven, enveloping it with the prepared consomme and additional beef broth. Cover and braise at 300F for approximately 3 hours until the meat becomes incredibly tender and easily pulls apart. Carefully shred the beef and incorporate some of the rich consomme to enhance its moisture and flavor.

1. Create Crispy Quesabirria Tacos

Warm a skillet or griddle over medium heat. Delicately dip each tortilla into the consomme, allowing it to absorb the flavorful liquid. Place the tortilla on the heated surface and layer generously with shredded cheese and tender smoked beef. Fold the tortilla into a half-moon shape and cook until achieving a golden, crispy exterior, approximately 2-3 minutes per side.

1. Elevate the Presentation

Garnish the tacos with fresh chopped cilantro, finely diced onion, and a bright squeeze of lime. Serve alongside a warm cup of consomme for an authentic dipping experience that enhances the overall taste and enjoyment of the dish.