Prepare Chili Paste: Start by removing the stems and seeds from the dried guajillo and ancho chiles. In a pot, bring your organic beef stock to a boil and add the chiles, allowing them to soften for about 15 minutes. Once tender, blend the chiles with chopped onion, garlic cloves, crushed tomatoes, apple cider vinegar, and spices until you achieve a smooth paste.

Cook the Meat: Preheat your oven to 350°F. In a large Dutch oven, heat extra virgin olive oil over medium-high heat. Season the chuck roast beef generously with sea salt, black pepper, and garlic powder before searing it for about 4-5 minutes on each side until a golden crust forms. Remove the beef and sauté the onions in the same pot until they are translucent.

Combine and Braise: Return the seared beef to the pot, then mix in the prepared chili paste. Pour in any remaining beef stock, along with water until just covering the meat. Toss in bay leaves and Mexican oregano, then bring everything to a simmer. Cover and transfer the Dutch oven to your preheated oven, braising for 2.5 hours until the beef is fork-tender.

Shred the Beef: After braising, remove the Dutch oven from the oven and let it rest for about 10 minutes. Carefully take out the beef and shred it using two forks. Ensure there's enough delicious sauce remaining in the pot—this will keep your Birria Tacos moist and flavorful.

Dipping Sauce: Set aside a cup of the rich broth from the pot to serve as your dipping consomé. Strain the remaining sauce if desired, or keep it chunky, depending on your preference. This savory liquid is essential for that authentic Birria Tacos experience.

Assemble Tacos: To assemble the Ultimate Birria Tacos, heat a skillet over medium-high heat. Briefly dip each corn tortilla into the warm consomé before placing it in the hot skillet. Cook for about 30 seconds until it becomes pliable and slightly crisp. Fill each tortilla with the shredded beef, sautéed onions, a sprinkle of cheese, and top with fresh cilantro.

Serve and Enjoy: Once filled, fold the tacos and cook for another 1-2 minutes per side until they turn golden and crispy. Plate your tacos, serve with the reserved dipping consomé, and add any extra toppings like Pico de Gallo and lime wedges if you desire. Enjoy your delicious, homemade Birria Tacos right away!