In a cast iron skillet, heat 1 tablespoon of avocado oil over high heat for approximately 4-5 minutes. Generously season your 2-3 lbs boneless chuck roast with coarse ground salt and fresh ground pepper. Sear the beef for about 5-6 minutes on each side until a rich, golden-brown crust forms.

Transfer the beautifully seared beef to your crock pot. Add in the remaining ingredients: sliced red onion, smashed garlic cloves, beef stock, tomato paste, fire-roasted diced tomatoes, apple cider vinegar, dried spices, and chiles. Stir well to combine, ensuring the beef is submerged in the flavorful mixture. Cover and set your crock pot to low heat, allowing it to cook for 8 hours.

After 8 hours, the beef should be perfectly tender. Carefully remove the beef from the crock pot and set it aside to cool slightly. Discard the bay leaves and cinnamon stick. In a blender, blend the remaining liquid until smooth, creating a luscious consome.

Once the beef is cool enough to handle, shred it with two forks into bite-sized pieces. In a mixing bowl, combine the shredded beef with 1½ to 2 cups of the blended consome, ensuring it's evenly coated.

Heat a skillet over medium heat and lightly coat it with oil. Dip the tortillas into the consome, then place them in the hot skillet. On one half of each tortilla, add shredded beef, a sprinkle of shredded Oaxacan cheese, diced onions, and fresh cilantro. Fold the tortillas and fry until golden and crispy, about 2-3 minutes on each side.

Serve your crispy tacos hot, alongside a small bowl of consome for dipping. Garnish with lime wedges and additional toppings like fresh cilantro and diced onions.