Heat avocado oil in a cast iron skillet over high heat for 4-5 minutes.

Liberally salt and pepper beef, add to hot skillet, and sear on both sides, 5-6 minutes a side.

Add beef to crockpot with remaining ingredients, and stir. Cook on low heat, covered, for 8 hours.

After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks.

Remove bay leaves and cinnamon stick from crock pot and discard.

Using a high powered blender or immersion blender, blend everything until a smooth sauce forms. If using a standard blender, allow liquid to cool to warm, then blend in batches.

Transfer sauce back to crockpot to keep warm.

Add 1 ½ to 2 cups of sauce to shredded beef and toss to coat.

Dip doubled up tortilla into consome, and lay flat in frying pan with a bit of avocado oil over medium heat.

To one half of the tortilla, add cheese, then meat, and top with diced onions and cilantro leaves.

Fry 2-3 minutes over medium heat, then flip other side to make a half moon.

Add a small ladle of consume to the top of the tortilla.

Flip over, and fry 2-3 minutes more.