Prepare Chili Paste: Remove the stems and seeds from the dried guajillo and ancho chiles. In a saucepan, bring ½ cup of beef stock to a boil, then add the chiles, cover, and let them soak for 15-20 minutes until softened. Blend soaked chiles with crushed tomatoes, garlic, and additional beef stock until smooth.

Sear the Meat: Preheat your oven to 350°F. In a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the organic chuck roast for 4-5 minutes on each side until golden brown. Remove the roast and set aside.

Simmer Base: In the same pot, add chopped onion and sauté for 3-4 minutes. Stir in reserved chili paste and cook for 1-2 minutes. Return seared beef to the pot, add the remaining beef stock and bay leaves, and bring to a simmer.

Braise in Oven: Cover the pot and transfer to the oven. Braise for 2.5 hours or until beef is tender and easily shreds. Be patient as the aromas fill your kitchen.

Prepare Dipping Sauce: Remove the pot from the oven and cool slightly. Reserve 1 cup of braising liquid, mixing it with chopped fresh cilantro for a delicious dipping sauce.

Assemble Tacos: Dip each tortilla into the reserved consomé, fry in a skillet for 30 seconds each side. Fill with shredded meat, diced onions, and Oaxacan cheese. Fold and flip until cheese melts.

Serve Hot: Once the cheese melts and tortillas are crispy, serve hot with the dipping sauce and optional Pico de Gallo.