1. Make the chili paste

Remove stems and seeds from the dried guajillo and ancho chiles. In a medium pot bring the beef stock (or water) to a boil. Add the chiles, turn off the heat, cover, and let sit for 15‑20 minutes until softened. Then transfer the softened chiles plus remaining chili paste ingredients (chipotles, onion, garlic, crushed tomatoes, vinegar, bay leaves, oregano, thyme, cumin, cinnamon, smoked paprika, allspice) into a high‑powered blender or food processor. Blend until smooth and thick. If you prefer a looser sauce, add up to another ½ cup beef stock (or water).

2. Brown the meat

Preheat your oven to 350 °F (≈ 176 °C). Heat the olive oil in a Dutch oven set over medium-high heat. Season each chunk of beef with sea salt, black pepper, and garlic powder, then sear each side for 3‑4 minutes or until golden brown. You may need to do this in batches. Remove the seared meat and set aside.

3. Sauté onion & add chili paste

In the same pot, add the diced onion and sauté for about 1‑2 minutes until fragrant and translucent. Then add the chili paste and stir together for about 1‑2 minutes.

4. Add liquids and meat

Pour in the beef stock and water, stir to combine. Add the seared beef back into the pot and mix well. Cover and transfer the Dutch oven into the preheated oven to braise for about 2 ½ hours (or until the beef is very tender and easily shredded).

5. Shred the meat and prepare consomé

Once cooked, remove the meat and shred it using forks. Return shredded meat to the pot so it soaks in the sauce. Then scoop out about 1 cup of the cooking liquid (consomé) into a small bowl; add chopped cilantro on top and set aside for dipping.

6. Assemble the tacos

Heat a non‑stick skillet over medium heat. You can wipe the base lightly with a paper towel and a bit of olive oil for ease. For each tortilla: dip the top (one side) of the tortilla into the consomé, then place it into the skillet. Add shredded beef, diced onion, chopped cilantro, and shredded Oaxaca cheese. Fold half the tortilla over (or place a second tortilla on top if you prefer double layer). Let the cheese melt and the tortilla crisp (flip carefully) until golden on both sides. Repeat for all tacos.

7. Serve

Serve each taco with a side of the consomé dipping bowl and Pico de Gallo (or your salsa of choice).