In a pot, add the dried chilies and cover them with water. Boil for about 10 minutes until softened, then blend with garlic, onion, beef broth, cumin, oregano, and salt to create a flavorful sauce.

Brown the beef chuck on all sides in a pan over medium heat for added flavor.

Pour the prepared sauce over the beef in a slow cooker and set it to cook on low for 6 to 8 hours, or until the meat is fork-tender.

Once the beef is cooked, shred it using two forks; it should fall apart easily.

In a skillet, heat the corn tortillas slightly and lightly toast them.

Fill each tortilla with a portion of the shredded beef and a sprinkle of Oaxacan cheese, then fold and fry the tacos until crispy on both sides.

Serve the tacos garnished with chopped cilantro and lime wedges, alongside a small bowl of consomé for dipping.