Add oil to a large skillet, and heat over medium heat.

Once oil is heated, generously salt and pepper both sides of the chuck roast.

Sear on all sides for 2-3 minutes

Add the seared roast to your crockpot.

Take the dried chiles, cut off the stems, and remove the seeds.

Add the chiles, chipotle chiles, onion, and garlic to the crock pot.

Next, add the beef stock, tomato sauce, diced tomatoes, apple cider vinegar, and seasonings to the crock pot.

Cook on low for 8 hours, preferably, or on high for 4-5. The roast should temp at about 200-210 in order for it to be tender enough to shred.

Once ready, remove the roast from the crockpot, and shred.

Remove the cinnamon stick and bay leaves from the pot, and discard.

Use an immersion blender to blend the sauce.

Add the meat back to the pot.

Alternatively, you can allow the sauce to cool, and blend in a blender. You'll return everything to the crockpot and reheat on warm.

To make the tacos, use corn tortillas.

Heat a small amount of oil in your skillet.

Dip the tortillas into the sauce, and fry.

Carefully add some of the beef, and a Mexican cheese of your choice, Oaxaca or cotija are good options.

Fold the tacos over, until cheese is melty.

**Tip, for sturdier tacos, you can double up the tortillas.