If you have time to marinate the meat, combine the marinade ingredients to form a paste and rub all over your meat and leave overnight or at least for 4 hours. Once ready rinse and pat dry with a paper kitchen towel.
Combine all dry rub ingredients in a medium bowl or shaker and mix thoroughly.
Lightly oil your chuck roast then cover liberally with dry rub.
Smoke at 250°F - 275°F for 3 hours or until bark is set.
Make the consommé by lightly frying the onions and fresh tomatoes for 6-8 minutes in a saucepan or pot large enough to hold your meat, then add your chipotle in adobo sauce, and fry until fragrant, around a minute.
Add your peppercorns, cloves, thyme, oregano, ginger, cinnamon, and garlic cloves. Stir for around 1 minute or until fragrant.
Add the salt, canned tomatoes, cider vinegar, tomato paste and water.
Bring consomme to the boil, then simmer on low for an hour.
Once your meat has developed a bark (~3 hours), add to the consomme, cover, and then return to smoker for further 3-4 hours, or until meat is probe tender (around 203°F - 210°F).
Assemble your taco ingredients so they are ready to make
To make tacos, remove chuck, and shred/pull the meat.
Dip flour tortilla into consomme and fry in cast iron skillet.
Add pulled beef, chopped onions, cheese, cilantro and fold taco.
Flip after 30 seconds.
Serve taco with consomme to dip into, along with extra onion, cilantro and lime.
Enjoy with an ice cold Mexican beer.