Heat a large skillet over medium-high heat for about 5 minutes. Add the olive oil and heat for an additional 1-2 minutes.
Place the chuck roast in the skillet and sear it for 4-5 minutes on each side, until it develops a golden brown color.
Transfer the seared chuck roast to a crockpot.
Add the chipotles in adobo sauce, dried chipotle peppers, sliced garlic, sliced red onion, beef stock, diced tomatoes, apple cider vinegar, tomato paste, cumin, smoked paprika, salt, and pepper to the crockpot.
Cover the crockpot with the lid and cook on LOW for 8 hours (preferred) or HIGH for 4 hours.
Once the beef is cooked, use two forks to shred it.
Transfer the remaining contents of the crockpot to a blender or blend in the crockpot using an immersion blender until smooth.
Add 1 ½ cups of the sauce to the shredded beef.
Assembling the Tacos:
Dip each Maria & Ricardo’s Keto Almond Flour Sea Salt Tortillas into the sauce to coat it.
Place the sauced tortilla on a heated griddle or skillet to lay it flat.
Add a generous amount of the shredded beef, thinly sliced onions, chopped cilantro, and shredded cheese on one half of the tortilla.
Fold over the tortilla to cover the filling and continue cooking until both sides turn golden brown and crispy.
Serve your Crispy Chipotle Beef Quesadillas warm with the remaining sauce for dipping!
These tacos are bursting with spicy, smoky flavors and will surely satisfy your cravings.