In a medium saucepan, bring 2 cups of organic beef stock to a boil. Remove from heat, add the dried guajillo and ancho chiles, and let soak for about 15–20 minutes until softened. Blend with crushed tomatoes, garlic, apple cider vinegar, and spices until smooth.

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 sea salt, black pepper, and garlic powder, then sear the beef for about 3-5 minutes per side until golden brown.

In the same Dutch oven, add chopped onions and sauté over medium heat for 5-7 minutes until translucent. Stir in the chili paste, then add the remaining beef stock and a bit of water. Incorporate the seared beef back into the pot.

Cover the Dutch oven with a lid and transfer it to the oven. Let the beef braise for 2.5 hours, until fork-tender. Shred the beef into bite-sized pieces using two forks.

Reserve 1 cup of the broth from the Dutch oven, mix with chopped fresh cilantro to create your dipping sauce.

Briefly dip each corn tortilla into the dipping sauce before placing it in a hot skillet. Fry for about 30 seconds on each side until crispy, then fill with shredded beef and cheese. Cook until the cheese melts.