In a medium saucepan, bring 2 cups of organic beef stock to a boil. Remove from heat and add 3 dried guajillo chiles and 2 dried ancho chiles. Soak for 15-20 minutes until softened.

Blend the softened chiles with 1 chopped onion, 4 garlic cloves, 1 can of crushed tomatoes, 2 tablespoons of apple cider vinegar, and spices until smooth for the chili paste.

Preheat your oven to 350°F (175°C). Heat a Dutch oven over medium-high heat and add 2 tablespoons of olive oil.

Season the 3-4 pounds of organic chuck roast beef with salt and pepper, sear it until browned on all sides, about 3-4 minutes per side, then set aside.

In the same pot, add chopped onions and cook until translucent, about 5 minutes. Stir in the chili paste and simmer for 5-7 minutes.

Return the seared beef to the pot, pour in 2 more cups of beef stock along with enough water to cover the meat. Toss in bay leaves and simmer.

Cover and transfer to the oven, braising for approximately 2.5 hours until the beef is tender.

Remove the pot, let it cool slightly, shred the beef, and mix with the consomé.

Dip each corn tortilla into the consomé, heat a skillet with olive oil, and fry the tortillas until golden and crispy.

Fill tortillas with shredded beef, top with Oaxaca cheese, cilantro, and pico de gallo, then serve hot.

Place tacos on a platter with consomé for dipping.