Prepare Chili Paste: Remove the stems and seeds from the dried guajillo and ancho peppers. In a pot, bring beef stock to a boil, then add the peppers and simmer for about 15 minutes until softened. Transfer the mixture to a blender, adding crushed tomatoes, garlic, and onion, then blend until smooth and vibrant.

Sear Meat: Preheat your Dutch oven over medium-high heat and drizzle in some extra virgin olive oil. Season the chuck roast with sea salt and black pepper, then add to the pot, searing for about 3-4 minutes on each side until golden brown. Once seared, remove the beef and set it aside while you prepare the next step.

Sauté Onions: In the same Dutch oven, add a bit more oil if needed, and toss in chopped onion. Sauté for 5-7 minutes until they become translucent and fragrant. Pour in the chili paste you prepared earlier, allowing it to simmer for another 3-4 minutes.

Braise Meat: Return the seared beef to the pot along with any juices that have collected. Add enough beef stock and water to cover the meat, then drop in bay leaves and spices. Cover with a lid and transfer the pot to the oven, cooking at 350°F for about 2.5 hours until the beef is fork-tender.

Shred Beef: Once your beef is beautifully tender, carefully remove it from the pot and let it cool slightly. Use two forks to shred the meat, mixing it back into the savory sauce for flavor and moisture. Keep some juicy consomé aside for a delightful dipping option.

Assemble Tacos: Heat a skillet over medium heat. Take your organic corn tortillas and briefly dip them in the warm consomé, just enough to soften. Fill each tortilla with a generous amount of your succulent shredded beef and a sprinkling of Oaxaca cheese, folding them over to create the perfect taco.

Fry and Serve: In the same skillet, add a drizzle of oil and fry the tacos for about 2-3 minutes on each side until they are golden and crispy. Serve them hot alongside a bowl of consomé for dipping, and garnish with fresh cilantro and toppings like Pico de Gallo.