• Start by seasoning and searing your roast in a hot skillet—it only takes a few minutes and adds flavor. Once it's nicely browned on all sides, add it to your slow cooker.
• Next, prepare the dried guajillo chiles by cutting off the stems and removing the seeds. Add them to the crockpot along with chipotle chiles, onion, garlic, beef stock, tomatoes, tomato sauce, vinegar, and all those yummy seasonings.
• Cover and cook on low for 7–8 hours (or high for 4–5 if you're in a hurry). You’ll know it’s ready when the beef is super tender and easy to shred.
• Once cooked, take out the roast and shred it with two forks. Remove the cinnamon stick and bay leaves from the broth. Then blend the sauce using an immersion blender (or let it cool and use a regular blender). Add the shredded beef back into the sauce.

To Assemble Your Tacos

• Warm a little oil in a skillet.
• Dip each corn tortilla into the sauce and then place in the skillet.
• Add the shredded beef and your favorite cheese.
• Fold the tortilla and cook until the cheese is melty and the outside is crispy.