In a small bowl combine black pepper, salt, cumin, Italian seasoning, lime, & olive oil. Set aside one tablespoon of this mixture & pour the remainder over the roast & allow to rest.

Add one tablespoon of olive oil mixture to a large saucepan over medium heat. Add onions, garlic, guajillo peppers, grape tomatoes, & bay leaves, & sauté. Cover pot & allow cooking for approximately 10 minutes until guajillo Peppers have softened. Then add 4 cups of beef broth with two tsp beef bouillon added & cook for 15 minutes.

Once softened add to a blender & blend all ingredients. Return to pot over medium heat add 2 cups of beef broth, give it a stir, & turn off the heat.

Add roast to the crock pot. Pour the blended guajillo mixture over the roast & cook on high for six hours.

At the three-hour mark flip roasts & then allow them to cook for the remainder of the time. Once the roast has cooked for 6 hours, remove one cup of stew, & save it for dipping. Break up the roast with tongs & leave in broth.  

To a cast iron skillet, add a drizzle of olive oil over medium heat. Dip corn tortillas in the stew made from the roast then add to the hot skillet. Cook for approximately 2 minutes on each side then add cheese. Once beginning to melt, add roast, then fold the tortilla, & cook for about two minutes on each side until crispy. 

Arrange on a plate, & top with purple onions, cilantro, green onions, & a wedge of lemon & serve.