Cut the roast into large chunks

Season the roast pieces and beef shanks with the seasoning salt and onion powder

Heat the oil in a skillet

Sear the meat on all sides until browned.

Remove the meat; set aside

Add the finely diced onion and garlic into the same skillet

Sauté for 1-2 mins

Remove and reserve for the chile paste

Spray a slow cooker with nonstick cooking spray

Add the meat to the slow cooker.

Remove seeds and stems from all of the dried chilies.

Place the chilies in a dry skillet on medium high heat.

Toast the chilies for one minute. Do NOT burn the chilies. They will become bitter.

Boil 2 cups of beef stock

Place the dried chilies in a heat safe bowl

Pour the hot stock over the chilies; allow them to soak and soften for 30 minutes.

Pour the softened chilies and stock into blender

Add the chipotle peppers, diced tomatoes, 3 garlic cloves, 2 bay leaves, peppercorns, Mexican oregano, cumin, coriander, allspice, cinnamon stick, ginger, sautéed onion and garlic, and vinegar into the blender.

Blend until well combined and smooth.

Pour the paste into a strainer over the slow cooker containing the meat.

Strain the paste into the slow cooker

Pour in the remaining 2 cups of beef stock and two cups of water.

Add the remaining 2 bay leaves and cover with the lid.

Cook on HIGH for 4 hours or until the beef is fork tender.

Remove the meat and shred it. Discard the bones.

Ladle out 2 cups of the consomé to dip the tortillas in

Dip the tortillas into the consomé.

Fry in a hot skillet until it’s as crispy as desired

Add the meat, cheese, and toppings of your choice

Fold the tortilla over and continue heating until cheese is melted.