Step 1

Cut the roast into large chunks

Step 2

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

Step 3

Heat the oil in a skillet

Step 4

Sear the meat on all sides until browned.

Step 5

Remove the meat; set aside

Step 6

Add the finely diced onion and garlic into the same skillet

Step 7

Sauté for 1-2 mins

Step 8

Remove and reserve for the chile paste

Step 9

Spray a slow cooker with nonstick cooking spray

Step 10

Add the meat to the slow cooker.

Step 11

Remove seeds and stems from all of the dried chilies.

Step 12

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

Step 13

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

Step 14

Boil 2 cups of beef stock

Step 15

Place the dried chilies in a heat safe bowl

Step 16

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

Step 17

Pour the softened chilies and stock into blender

Step 18

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.

Step 19

Blend until well combined and smooth.

Step 20

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

Step 21

Strain the paste into the slow cooker

Step 22

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

Step 23

Stir.

Step 24

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

Step 25

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

Step 26

Remove the meat and shred it. Discard the bones.

Step 27

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

Step 28

Dip the tortillas into the consomé.

Step 29

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

Step 30

Add the meat, cheese, and toppings of your choice

Step 31

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

Step 32

Enjoy!