Crock Pot Birria Tacos

Prepping Peppers
0 Place water, chilis, cinnamon stick and tomato paste in a stock pot and bring to a low boil for 10-15 minutes. Turn off heat and let them cool.
2 Remove stems and seeds from the chilis and then place chilis, cinnamon stick, tomato paste, and water from soaking into a blender and puree.  Place to the side.
Prepping the Roast
4 Cut chuck roast into 3–4-inch cubes and season with sea salt.  
6 Heat oil in a skillet and brown the roast cubes.  Once you have a brown crust on them, place them in the crock pot.
Add Seasonings to Crock Pot
7 Pour the chili puree over the meat. Then, take ½ cup of the beef broth and pour it into the blender and mix to ensure you get all the puree out of the blender.  
9 Add in the remaining ingredients (beef broth, onion, seasonings, and apple cider vinegar). Cook on high with the lid on for 6 ½ hours.
Assemble Tacos
11 Discard bay leaves and remove the meat from Crock Pot.  With two forks (or a meat shredder), shred the meat cubes.
12 Dip your tortillas into the birria sauce mix then place straight into the heated skillet on medium heat.  Put pepper jack cheese and birria meat mix on one side of the tortilla.  Fold over the tortilla and then flip them after 90 seconds and sear the other side of the tortilla.
13 Dip tacos into the barrio sauce and enjoy!