Remove the stems and seeds from all of the dried ancho and guajillo chiles. Add the beef stock to a medium-sized pot and bring to a boil. Add chiles, turn off the heat, cover, and allow to sit for 15-20 minutes.

When the peppers are softened, add them to a high-powered blender or food processor along with the remaining ingredients and blend until smooth and thick.

Preheat the oven to 350 degrees Fahrenheit.

In a dutch oven over medium-high heat, add the olive oil. Once heated, add the chopped beef chunks and sear on each side, seasoning each side with salt, black pepper, and garlic powder for 3-4 minutes until golden. Remove seared meat from pot and set onto a plate with paper towel.

In the same pot, add the onions, sautéing until fragrant and translucent, about 1-2 minutes. Add the chili paste and stir, allowing to simmer for about 1-2 minutes. Add the beef stock and water, stirring to combine. Add the seared beef and stir again, reducing the heat to low and allowing to simmer for another minute.

Carefully transfer the dutch oven into the oven and let everything braise for about 2 ½ hours or until the beef is tender and can be easily shredded.

Remove from oven and shred the meat until fully pulled in texture. Ensure there is a good amount of sauciness to serve over the tortillas.

Remove 1 cup of the broth/liquid from the cooked beef and add to a small bowl. Add fresh chopped cilantro and set aside as the dipping sauce.

In a medium non-stick skillet over medium heat, add 1 tablespoon of olive oil and evenly coat using a paper towel.

Dip a tortilla in the dipping sauce and place it in the heated skillet/pan. Fry for a few seconds. Top with shredded beef, diced onions, chopped parsley, and shredded cheese. Flip in half and allow the cheese to melt before flipping onto the opposite side for a nice char. Remove from heat once golden and repeat until all tacos are made.

Serve with the dipping sauce, Pico de Gallo, or other accompaniments.