Remove stems of the chilies and cut them open, discard all seeds. Transfer to a large skillet and toast over high heat for 2-3 minutes with lots of stirring to ensure they do not burn.
Cover the chilis with 2 inches of water and bring to a boil. Once at a boil remove from heat and allow to stay submerged for 10-15 minutes.
Preheat the oven to 350 degrees f.
Season the tri-tip with salt and pepper. Heat a large dutch oven over medium-high heat, add oil and brown meat on all sides, about 8-10 minutes. Transfer meat to a small baking tray or plate.
Return the dutch oven to medium heat and add the onion, cook for 5 minutes until the onions begin to brown. Add garlic, cinnamon, oregano, cumin, chili powder and bay leaves and cook 2-3 minutes until aromatic.
Deglaze the dutch oven with beef stock and lime juice, be sure to scrape all the bits from the bottom of the pan. Remove from heat and let stand for 5-10 minutes at room temperature.
Add the drained chilies and the canned tomatoes. Transfer to a blender. Blend on high until silky and smooth. Season heavily with salt.
Add beef and chili sauce back to the dutch oven. Cover and cook on the middle rack until tender and can be easily shredded with a fork around 3 ½ hours.
Remove from the oven and shred in the juice and sauce.
Serve meat along with remaining cooking liquid, avocado crema, jalapeno relish and warm tortillas.
Cooks Note: Use either fresh corn or flour tortillas, whichever you prefer. We recommend corn for a more authentic taste and texture.
While beef is cooking, combine all ingredients in a blender and puree on high until smooth, add 1-2 tablespoons of water if needed in order to achieve motion in the blender. Store covered tightly refrigerated until ready to serve.
While beef is cooking combine all ingredients in a small mixing bowl and stir together. Allow flavors to marry while refrigerated.