Heat your Dutch oven over medium heat with canola oil.
Season both sides of the chuck roast with salt and pepper.
Sear both sides until dark brown. Set aside.
Add your onions, garlic, and all the herbs. Toast for a couple of minutes before adding the rest of your ingredients and stirring to combine. Add the chuck roast back into the pot. Bring to a boil.
Cover the pot and place in the oven. Cook for 3-5 hours depending upon the size of your chuck toast. The beef should be fork tender.
Remove the beef and allow to rest before shredding.
Remove the cinnamon stick, orange peels, and bay leaves. Stem the ancho chiles. Add the liquid to a blender and blend until smooth. If the liquid is still hot be sure to leave a little room for the steam to escape and use a towel to prevent splattering.
Pour liquid back into the pot.
To assemble the tacos dip a corn tortilla into the sauce. Place in a frying pan or griddle heated over medium heat. Add shredded beef and Dairy Free shredded cheese. Fold over and heat the other side.
Serve with lime wedges and cups of the beef consommé. Enjoy!