Preheat the oven to 350°F.
In a large container or bowl, whisk together the rice vinegar, water, sugar, salt and oregano until the sugar is dissolved. Add the cabbage, carrots, onion and jalapeño and let sit while you prepare the rest of the recipe.
Heat a large skillet over medium heat with the olive oil. Pat the beef dry and season with salt and pepper. When the oil is hot, add the beef chuck, working in batches to avoid crowding the pan, and sear on all sides. Add more oil as necessary. Transfer to a plate.
In a large oven-safe braising dish, combine the onion, celery, beef stock, tomato paste, pineapple juice, chipotles in adobo, cumin, paprika, salt and pepper. Add the seared beef and more stock, if necessary, so the liquid comes halfway up the sides of the beef. Braise in the oven for 90 minutes to 2 hours, until the beef is falling-apart tender.
On a baking sheet, toss the roma tomatoes, jalapeños, and yellow onion with the canola oil. Roast for 15-20 minutes, until browned. Transfer to a blender, along with the remaining roasted salsa ingredients. Blend until smooth and season to taste.
To serve, fill the tortillas with shredded beef and top with slaw, queso fresco and salsa. e ri