In a medium saucepan, bring 2 cups of beef stock to a boil, then remove from heat and add the dried guajillo and ancho chiles. Cover and let the chiles soak for 15-20 minutes until softened.

Once soaked, combine the chiles with crushed tomatoes, garlic, and spices in a blender, blending until smooth to create the chili paste.

Preheat your oven to 350°F (175°C). In a large Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat.

Season the organic chuck roast with garlic powder, salt, and black pepper. Sear the beef on all sides for about 5-7 minutes until golden brown, then remove it from the pot.

In the same Dutch oven, add the chopped onions and sauté for about 3-4 minutes until they begin to soften.

Stir in the prepared chili paste and cook for an additional 5 minutes. Gradually pour in the remaining beef stock along with some water, scraping up any browned bits.

Return the seared beef chuck to the pot and bring to a gentle simmer.

Cover the Dutch oven tightly and transfer it to your preheated oven. Allow the beef to braise for 2.5 hours until tender.

Remove some of the broth to serve as dipping sauce. Dip each organic corn tortilla into the warm consomé, then fry it in a skillet over medium heat for about 30 seconds per side until crisp.

Fill each tortilla with shredded beef, a sprinkle of onion, and a generous handful of shredded Oaxaca cheese before folding them in half.

Serve your crispy Birria Tacos immediately, accompanied by the rich consomé for dipping. Garnish with chopped cilantro and pico de gallo.