Remove stems and seeds from ancho and guajillo chiles. Bring ½ cup beef stock to a boil, add chiles, turn off heat, cover, and let sit for 15-20 minutes until softened.

Blend softened peppers with remaining chili paste ingredients in a high-powered blender until smooth and thick, adding more stock or water for desired consistency if needed.

Preheat oven to 350°F. In a dutch oven, heat olive oil over medium-high heat, then sear beef chunks seasoned with salt, pepper, and garlic powder for 3-4 minutes per side until golden.

Remove seared meat from the pot. In the same pot, sauté diced onions for 1-2 minutes until translucent, then stir in the chili paste and simmer for 1-2 minutes.

Add 4 cups beef stock and 2 cups water, stirring to combine. Return the seared beef to the pot, stir again, and simmer on low heat for about one minute.

Transfer the dutch oven to the preheated oven and braise for approximately 2.5 hours, or until the beef is very tender and easily shredded with forks.

Remove from oven and shred all the meat until completely "pulled" in texture, ensuring a good amount of sauciness for serving and dipping.

Remove 1 cup of the broth from the cooked beef, add to a small bowl with fresh chopped cilantro, and set aside as the dipping sauce (consomme).

In a non-stick skillet over medium heat, add 1 tablespoon of olive oil and evenly wipe it at the base using a paper towel.

Carefully dip a tortilla in the consomme, place it in the heated skillet, then top with shredded beef, diced onions, chopped cilantro, and shredded cheese.

Flip the tortilla in half, allowing the cheese to melt and become gooey. Flip it onto the opposite side for a nice char, then remove from heat once golden on both sides and repeat for all tacos.

Serve the finished tacos with the dipping sauce, Pico de Gallo, or whatever else you love and enjoy.