Step 1

Mix salt, onion powder and chili powder. Evenly sprinkle it over the roast.

Step 2

Heat a large dutch oven to a medium-high heat. Once the pan is hot, add the roast. Sear on all sides until golden brown. Remove from the pan and set aside.

Step 3

Reduce the heat to medium and add tomato paste. Cook for one minute. Add beef stock, apple cider vinegar, cumin and green chiles. Add the roast back to the pan. Bring to a boil and reduce to a simmer, cover with a lid and continue to simmer for 3 1/2-4 hours or until meat if fork-tender.

Step 4

Remove roast from pot and use two forks to shred meat. Add meat back to the pan.

Step 5

Add canola oil to a medium, shallow skillet. Heat over a medium flame, once oil is hot (about 375 degrees), add tortilla, fry until puffed and golden brown, about 30 seconds to one minute per side. Before the tortilla cools, use tongs to fold, into a taco shell, drain on paper towels.Repeat with remaining tortillas.

Step 6

Spoon beef into tortillas and serve with shredded cheese, tomatoes and cilantro.