Start by cutting the chuck roast into 8 pieces. Salt and pepper each side of the beef to your taste. In a large pot, heat 1 tbsp of oil over medium high heat and sear each side of the meat 2 to 3 minutes per side or until meat has browned and formed a crust. Turn heat to medium, remove meat from pan and set aside.
In the same pot, add in one half of the chopped onion, ancho peppers, guajillo peppers, tomatoes, tomato paste, green chilis, lime juice, cilantro, bay leaves, garlic, pepper,, salt, red pepper flakes, chili powder, oregano, cumin, ginger, coriander, cinnamon stick, better than beef bouillon and water and mix together well. Boil while covered for 30 minutes. Using an immersion blender or counter blender, blend the mixture until it is completely smooth.
Place meat back into the pot and make sure the sauce is covering the meat completely. Cover the pot with a lid and bring to a simmer, and turn to medium low heat. Simmer for 3 hours or until meat falls apart with a fork.
Once meat is fork tender, remove from the sauce and shred into a seperate bowl.. Using a immersion blender or food processor, blend the sauce until silky smooth.
Add 1/2 cup of the sauce to the shredded meat and mix well.
Heat oil in a non stick skillet over medium high heat. Spoon 1/4 cup of shredded beef and 2 tbsp of cheese into each corn tortilla. Add a sprinkle of onion to each taco.
Fry Each taco one to two minutes on each side or until cheese is melted and tortilla is golden brown. Place on a paper towel to soak up grease.
Spoon the sauce into sauce cups, top with fresh cilantro and onion.
Garnish tacos with fresh cilantro and onion and serve. Enjoy!