Season the chuck roast evenly with salt, pepper, and garlic powder. Heat a large skillet over medium-high and add a thin layer of oil. Working in batches if needed, sear the beef until browned on all sides, about 8 minutes total. Transfer the meat to a pressure cooker.

In the same skillet, add the chopped onion, tomatoes, and dried chiles. Cook, stirring occasionally, until the vegetables are lightly softened, about 4 minutes. Transfer to a blender, add ½ cup of the beef broth, and blend until smooth.

Pour the sauce over the beef in the pressure cooker. Add the remaining 1½ cups/360 milliliters broth and stir gently to coat the meat. Seal and cook on high pressure for 30 to 40 minutes, until the beef is tender enough to shred.

Carefully release the pressure, then transfer the beef to a bowl and shred with two forks. Strain the cooking liquid through a fine-mesh sieve into a separate bowl. Discard the solids.

Heat a cast-iron skillet or griddle over medium heat. Working one at a time, dip a tortilla into the warm consommé, coating both sides. Place on the skillet and immediately top one half with a generous pinch of cheese, some shredded beef, and a sprinkle of red onion. Fold the tortilla in half and cook, flipping once, until both sides are golden and crisp and the cheese has melted, 2 to 3 minutes per side.

Repeat with remaining tortillas, replenishing oil and adjusting heat as needed. Serve tacos hot, with the consommé on the side for dipping.