Cut the chuck roast into large cubes and season on all sides with salt.
Sear the beef on all sides in a hot, oiled Dutch oven, working in batches so the pot stays hot. Remove and set aside.
Cut the stems off all the chiles and remove the seeds. Add them to a separate pot along with the quartered white onion, halved Roma tomatoes, and garlic.
Fill the pot with water and bring to a boil. Cook until the chiles are soft.
Drain, then transfer the chiles and vegetables to a blender with all the spices — coriander seeds, peppercorns, bay leaves, cinnamon stick, Mexican oregano, cumin, cloves, and salt — plus the apple cider vinegar and 3 cups of the beef stock. Blend until completely smooth.
Deglaze the Dutch oven with a bit of beef stock, scraping up the fond from the sear.
Return all the beef to the pot and pour in the rest of the beef stock.
Pour the adobo into the pot through a mesh strainer, pushing it through with a ladle.
Mix, bring up to a boil, and taste — adjust for salt here.
Cover with the lid and bake for 2½ hours at 325°F, until the beef shreds easily with a fork.
Pull the meat out and shred it. Skim the red fat off the top of the braising liquid and reserve it — that fat is what you dip the tortillas in. The remaining liquid is your consommé.
Dip a corn tortilla in the reserved fat, lay it in a hot skillet, and top with cheese and shredded beef. Fold over and fry until crisp on both sides.
Serve with diced onion, cilantro, lime, and a bowl of hot consommé for dipping.