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Place beef and onion in slow cooker.
Combine stock and seasonings in a small bowl. Pour over beef and onion.
Cook on low for 6-8 hours or until tender.
Remove largest pieces of meat to bowl or cutting board and shred with two forks.
Add arrowroot paste to the leftover juices at the bottom of the slow cooker. Once thick, stir in the meat and chilies.
While the meat is cooking, prepare tortillas. Brush both sides with olive oil or lard and bake in the oven for 5 to 10 minutes until crisp.
Place the meat on the tortilla and top with toppings as desired.