FOR THE CHILI PASTE:

1. Remove stems and seeds from the dried ancho and guajillo chiles.
2. Bring beef stock to a boil in a medium pot, add chiles, cover, and let sit for 15-20 minutes until softened.
3. Transfer softened chiles to a blender or food processor along with remaining ingredients and blend until smooth. Add more stock or water if needed for desired consistency.

FOR THE MEAT:

1. Preheat oven to 350°F.
2. Heat olive oil in a dutch oven over medium-high heat. Season beef chunks with salt, pepper, and garlic powder, then sear 3-4 minutes per side until golden. Work in batches if needed. Set aside on paper towels.
3. In the same pot, sauté onions until fragrant and translucent, about 1-2 minutes.
4. Add chili paste and stir, simmering for 1-2 minutes.
5. Pour in beef stock and water, stirring to combine.
6. Return seared beef to the pot, stir, and let simmer on low for another minute.

BRAISING:

1. Transfer dutch oven to the preheated oven and braise for about 2½ hours until beef is very tender and easily shredded with forks.
2. Remove from oven and shred all meat completely.

ASSEMBLING TACOS:

1. Remove 1 cup of broth from the cooked beef and transfer to a small bowl. Add fresh cilantro to create your dipping sauce (consomme).
2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
3. Dip a tortilla in the consomme and place it in the heated skillet.
4. Top with shredded beef, diced onions, cilantro, and shredded cheese.
5. Fold in half and cook until cheese melts, then flip to the other side until golden and crispy.
6. Repeat with remaining tortillas.

Serve tacos with the dipping sauce on the side. Enjoy!