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Instructions
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Preheat the oven to 300°F. Bring a medium-sized pot of water to a boil. Add dried chiles, submerge in hot water, and let sit for 15-20 minutes until softened. Drain, remove stems, and scrape out seeds.
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Transfer peppers to a blender or food processor. Add chipotle peppers, garlic, crushed tomatoes, vinegar, oregano, paprika, cumin, allspice, and cinnamon. Puree until smooth.
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Heat a large, oven-safe Dutch oven pot over medium-high heat. Add vegetable oil. Season chuck roast with salt and sear on all sides until browned. Remove roast and set aside on a plate.
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Add diced onions to the pot and sauté for 3-4 minutes until they start to soften. Add chili paste mixture and cook for another 3-4 minutes.
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Pour in beef broth and stir to combine. Return roast to the pot and submerge in the liquid. Place the lid on the pot and transfer it to the preheated oven. Roast until tender and easily shredded, about 3 hours.
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Remove the roast from the liquid and shred. Spoon some of the liquid into individual serving bowls for dipping, but keep the meat separate from the liquids.
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Heat a large nonstick skillet over medium-high heat. Dip a tortilla into the liquid until fully submerged and immediately place it into the hot skillet. Toast for 1-2 minutes until browned, then flip. Place some of the meat, and a generous pinch of onion and cilantro onto half of the toasted tortilla, then fold in half to cover filling. Continue toasting and flipping so that both sides get toasted. Repeat with remaining tortillas.
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Serve immediately, hot, with the dipping liquid.
