Start by stemming and seeding 4 dried guajillo and 2 dried ancho chiles, then boil them in 2 cups of beef stock for about 10 minutes. After soaking, blend the chiles with 2 chipotle peppers in adobo, 1 chopped onion, 4 garlic cloves, and 1 cup crushed tomatoes until you achieve a smooth paste.

Preheat your oven to 350°F (175°C). In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Season 3 lbs of organic chuck roast beef generously with sea salt, black pepper, and garlic powder. Sear the beef in the hot oil for about 4-5 minutes per side until it is beautifully browned.

Transfer the beef to a Dutch oven or a suitable baking dish to braise. In the same skillet, sauté the leftover onion in the remaining oil for 2-3 minutes until soft, then add the prepared chili paste, 2 more cups of beef stock, and 1 cup of water.

Stir well, ensuring everything is combined, and pour this mixture over the seared beef in the Dutch oven. Add 2 bay leaves and season with 1 tablespoon of Mexican oregano, then cover and braise in the oven for 2.5 hours until the beef is fork-tender.

Once the beef is tender, carefully remove it from the oven and let it cool slightly. Using two forks, shred the beef into 'pulled' pieces that retain moisture and flavor.

From the braising mixture, reserve about 1 cup of the rich broth as consomé for dipping. Stir in some chopped fresh cilantro to add a hint of freshness.

Heat a skillet over medium heat, and briefly dip 12 organic corn tortillas into the warm consomé to soak up flavor without getting soggy. Place the dipped tortillas on a flat surface and generously fill each with the shredded beef, diced onions, and a sprinkle of shredded Oaxaca cheese.

Fold the tacos and prepare to fry them to crispy perfection.

In the same skillet, pan-fry the assembled tacos over medium heat, cooking for about 2-3 minutes on each side until golden and crispy. Serve immediately alongside the reserved consomé for dipping.