Season the chuck roast fully with seasoning, and place on smoker at 225 degrees with heavy smoke.  Smoke for 2-3 hours, or until crust has formed.  Remove stems and seeds from ancho and guajillo peppers, then soak in very hot water for 20 minutes.  While chuck is smoking, sautee onions, garlic cloves, and tomato slices in oil until browned, then add to blender.  Remove peppers from water and add to blender along with beef stock, paprika, chipotles, cumin, oregano, cinnamon, cider vinegar, and ginger.  Puree ingredients and set aside.

Pour braising liquid into a pan, and add chuck roast to it, turning to coat.  Raise temperature to 275, cover, and continue to cook until roast is tender, about 3 hours.  The temperature of roast should be around 204 degrees internal.

Remove chuck from pan and set aside in a warming drawer.  Pour braising liquid into a fat separator, and place in the fridge or freezer for 30 minutes to 1 hour, or until the grease has separated and solidified.  Pour the stock into a small saucepan, reserving grease.  Cook stock down until it thickens.  Shred chuck roast and pour into it some of the stock, then mix.  Add grease to a skillet and dip tortillas through it and then cook for 45 seconds, then flip.  Add shredded beef, cheese, onions, and cilantro to the tortilla, then fold and continue to cook until cheese is melted.  Serve with a side of the braising liquid.