Boil 2 cups of organic beef stock in a pot. Soak 4 dried guajillo and 2 dried ancho chiles for 15 minutes in the stock. Blend the soaked chiles with 2 chipotle peppers, 1 chopped onion, 3 minced garlic cloves, 1 cup crushed tomatoes, 1 tablespoon apple cider vinegar, and spices until smooth.

Preheat oven to 350°F. In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Season 3 lbs of chuck roast with salt, pepper, and garlic powder. Sear beef for 5 minutes on each side until golden brown. Remove and set aside while sautéing 1 diced onion until translucent.

Add the chili paste to the Dutch oven with the onions, stir for 2 minutes, then return the beef and add remaining beef stock and water until submerged. Add 2 bay leaves. Cover and braise in the oven for 2.5 hours until fork-tender.

Remove the Dutch oven from oven, let cool slightly, then shred the meat with forks. Mix back into the sauce.

In a skillet, heat 2 tablespoons olive oil over medium heat. Dip each tortilla into consomé, place in skillet, fill with shredded beef, onions, and cheese. Fold and cook for 2-3 minutes on each side until crispy.

Serve the Birria Tacos hot with rich consomé for dipping. Garnish with cilantro and pico de gallo.