Start by boiling 4 cups of beef stock in a small pot. Remove from heat and add 4 dried guajillo peppers and 2 dried ancho chiles, soak for 15-20 minutes.

Transfer the peppers and stock to a blender, add 2 chipotle peppers in adobo, 1 onion, 4 cloves of garlic, 1 can of crushed tomatoes, 2 tablespoons of apple cider vinegar, and spices. Blend until smooth and set aside.

Preheat oven to 350°F (175°C). In a Dutch oven over medium-high heat, add 2 tablespoons of extra virgin olive oil. Season 3 pounds of chuck roast beef with sea salt, black pepper, and garlic powder. Sear on all sides for about 8-10 minutes until golden brown.

Add the chili paste to the seared beef in the Dutch oven with 2 cups of beef stock and a couple of bay leaves. Stir and cover with a lid. Braise for approximately 2.5 hours.

Once done, remove the Dutch oven from oven, let cool for about 10 minutes. Shred the beef until pull-apart texture, discarding any large fat pieces or bay leaves.

For crispy tacos, dip each tortilla into the consomé, fry in a skillet for about 30 seconds on each side until golden. Fill each tortilla with shredded beef, diced onions, and Oaxaca cheese, fold and cook until crispy.

Warm the remaining consomé and serve in small bowls for dipping. Garnish tacos with cilantro and pico de gallo as desired.