Heat a large cast iron pan or frying pan over medium heat. When hot, sear the chuck roast on all sides until seared a medium brown. Remove and set aside.

Meanwhile, in a small food processor, blend together the ancho peppers and chipotle in adobo sauce until smooth. In a slow cooker, stir together the can of tomatoes, beef stock, garlic cloves, white onion, ancho pepper/chipotle blend, apple cider vinegar, orange zest and juice, cinnamon sticks, oregano, bay leaves, cumin, ground cloves, paprika, and a large pinch of salt and pepper.

Add the seared chuck roast and push to cover entirely with the liquid. Cover and cook on low for 7 to 8 hours. When tender, remove the beef and shred with two forks. Return to the pot and stir to combine. Let sit, warming, for about half an hour to absorb the flavors. Using a skimming spoon, remove the beef with onions and tomato chunks from the pot and place in a medium bowl.

Heat 1 tablespoon of olive oil in a cast iron pan or nonstick frying pan. When hot, carefully swirl to coat the bottom. Heat two tortillas at a time in the microwave for about 20 seconds. One at a time, dip the tortillas in the slow cooker liquid until covered on both sides. Scoop in some of the meat and top with about 1 tablespoon crumbled cotija cheese and another tablespoon or so of Mexican cheese. Fold over and place in the pan. Cook about 1 to 2 minutes until golden, carefully flipping so as to not break the tortilla. Cook an additional 1 to 2 minutes, or until the cheese has melted. Remove and set aside. (NOTE: you can keep warm, if desired, in an oven set at 200°F).

Repeat with the remaining tortillas, adding additional olive oil as needed.

Plate the tacos and top with additional accoutrements, such as onions, jalapenos, avocado, cilantro, and sour cream.

Enjoy!