Sear the beef by patting the chuck roast dry and seasoning with salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat, add the beef and sear for 3-4 minutes on each side until golden-brown. Remove and set aside.

Cook the aromatics in the same pot by adding chopped yellow onion and sauté for 5-7 minutes until soft, then add minced garlic, chili powder, ground cumin, dried oregano, and cayenne pepper. Cook for another minute until fragrant.

Simmer by returning the seared beef to the pot, adding crushed tomatoes and beef broth, and a bay leaf. Bring to a gentle simmer, cover, and allow the beef to absorb flavors.

Slow cook on low heat for 3-4 hours, checking periodically and adding beef broth if necessary. The beef should be fork-tender.

Shred the beef using two forks on a cutting board and skim off excess fat from the consomme.

Prepare tortillas by briefly dipping each corn tortilla into warm consomme, then heat in a skillet, fill with beef and cheese, fold, and cook for 2-3 minutes until crispy.

Serve the tacos topped with diced white onion and cilantro, alongside extra consomme for dipping.