Prepare Chili Paste: Remove the stems and seeds from dried guajillo and ancho chiles. In a medium saucepan, bring 2 cups of beef stock to a boil, then add the chiles, cover, and let them sit for 15-20 minutes to soften. Once rehydrated, blend the chiles with the remaining chili paste ingredients until smooth.

Sear Meat: Preheat your oven to 350°F. In a large Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Season the organic chuck roast beef with sea salt, black pepper, and garlic powder. Sear for 3-4 minutes on each side until golden brown, then remove and set aside.

Sauté Aromatics: In the same Dutch oven, add the chopped onions and sauté for 3-4 minutes until translucent. Add the prepared chili paste, simmer for 1-2 minutes, then incorporate the rest of the beef stock and water. Add the seared beef back into the pot, ensuring it's submerged in sauce.

Braise Meat: Cover the Dutch oven with its lid and transfer it to the oven. Allow the beef to braise for 2.5 hours, checking for tenderness. It should be fork-tender and easily shreddable.

Shred Beef: Remove the Dutch oven from the oven. Use two forks to shred the beef directly in the pot, mixing it gently with the sauce to keep it moist. Ensure there's enough sauce for serving.

Assemble Tacos: Dip each tortilla in the hot consomé for flavor infusion. In a skillet, lightly fry each tortilla until crispy, about 30 seconds per side. Fill with shredded beef, diced onions, and shred Oaxaca cheese, then fold and char until golden brown.

Serve: Serve your Birria Tacos immediately with dipping consomé and pico de gallo. Enjoy the crispy exterior and juicy filling!