Make the Chili Paste: Remove stems and seeds from 4 dried Guajillo peppers and 4 dried Ancho chiles. In a pot, bring 2 cups of organic beef stock to a boil, then add the chiles. Let them soak for about 20 minutes until they soften. After soaking, transfer the chiles to a blender, adding 1 chopped onion, 3 garlic cloves, and 1 cup of crushed tomatoes. Blend until you achieve a smooth paste.

Sear the Beef: Preheat your oven to 350°F (175°C). In a Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Season 3 lbs. of chuck roast beef with salt and pepper, then sear the beef chunks until golden brown on all sides, about 4-5 minutes per side. Set aside.

Sauté: In the same Dutch oven, lower the heat to medium and add the sautéed onions until translucent, about 3-4 minutes. Stir in the chili paste and cook for 2-3 minutes until aromas awaken.

Combine and Braise: Add 2 cups of beef stock and 1 cup of water, stirring to combine. Return the seared beef, add 2 bay leaves and 2 teaspoons of Mexican oregano. Cover and braise in the oven for 2.5 hours.

Shred the Meat: Remove the beef from the oven, let cool slightly, then shred using two forks. Keep some consomé in the pot.

Prepare Dipping Sauce: Scoop out 1 cup of broth into a bowl and mix in chopped cilantro.

Assemble Tacos: Briefly dip each corn tortilla into the broth, fry for about 30 seconds per side. Fill with shredded beef and shredded Oaxaca cheese. Fry filled tacos until golden.

Serve: Enjoy your Birria Tacos hot, with dipping broth and fresh Pico de Gallo.