1. Combine beef, onion, garlic, cinnamon, bay leaves, and orange quarters in a bowl. Squeeze orange juice over the mixture before adding the rest of the fruit. Add kosher salt and toss to combine.

2. Seal mixture in a vacuum bag and refrigerate if not cooking immediately.

3. Preheat sous vide water bath to 165°F (74°C).

4. Submerge sealed bag and cook for 24 hours, ensuring it stays fully submerged throughout.

5. Remove bag and transfer contents to a bowl. Discard aromatics or save liquid for salsa.

6. Shred beef using forks or hands. Spread onto baking sheet in a single layer.

7. Broil on high, 3 inches below the element, flipping occasionally, until edges are browned and crispy, about 10 minutes. Alternatively, crisp in a skillet over medium heat.

8. Serve meat in warm corn tortillas with chopped onion, cilantro, lime wedges, and salsa of choice.