Soak the dried guajillo and ancho peppers in 2 cups of organic beef stock until softened, about 15–20 minutes. Blend with chopped onion, garlic, crushed tomatoes, apple cider vinegar, and spices until smooth.

Preheat your oven to 350°F (175°C). In a Dutch oven, heat olive oil over medium-high heat. Season the beef with salt, pepper, and garlic powder, then sear until golden brown on all sides, about 5 minutes per side. Remove the meat and set aside.

In the same pot, sauté a chopped onion over medium heat until translucent, about 5 minutes. Stir in the chili paste and cook for about 2 minutes. Add the seared beef back into the pot, along with remaining beef stock and enough water to cover. Bring to a simmer for 10 minutes.

Cover the pot and transfer to the oven for 2.5 hours. This slow cooking process allows the beef to tenderize and soak up flavors.

Remove the pot from the oven. Let the chuck roast cool for a few minutes, then shred it using two forks and combine with sauce.

In a skillet, fry your tortillas for about 30 seconds on each side until warm and pliable. Dip each tortilla in the consomé briefly, fill with shredded beef, chopped onion, and Oaxaca cheese. Fry until crispy, about 2 minutes per side.

Serve immediately with the consomé for dipping, pico de gallo, and a sprinkle of cilantro.