In a large pot, combine the beef chuck roast, 1 sliced onion, 1/2 head of garlic, 18 cups of water, and salt to taste. Bring to a boil over medium heat, skimming off any foam that rises to the surface. Then reduce heat, cover, and simmer for about 2 hours until the beef is fork-tender.

In a separate pot, add the remaining onion, 4-6 cloves of the remaining garlic, 4 roma tomatoes, chiles, cinnamon, cloves, thyme, oregano, marjoram, cumin seeds, and peppercorns. Cover with water and bring to a light boil. Cook for 10-12 minutes, then let it sit for an additional 10 minutes off the heat.

Use a wire mesh strainer to separate the liquid from the solids in the pot with the tomatoes and spices. Reserve about 1/2 cup of the cooking water and transfer the solids into a blender with 2 cups of the beef broth. Blend on high until smooth, then blend again for another 40 to 50 seconds.

Remove and discard the cooked onion and garlic from the pot with the beef. Pour the blended sauce into the pot and add 2 bay leaves. Cover partially and cook for another 1.5 to 2 hours until the beef shreds apart effortlessly. Adjust seasoning with salt as needed.

Serve in bowls with plenty of consomé, garnished with fresh onion, cilantro, lime, and a drizzle of spicy red salsa, or use the beef to make crispy tacos or quesadillas with consomé on the side.