Remove the stems and seeds from all of the dried ancho and guajillo chiles and add the beef stock to a medium-sized pot and bring to a boil. Next, add chiles, turn off the heat and cover and allow it 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. Note: You can add another ½ cup or more of beef stock (or water) for desired consistency + less thickness.

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 or until golden. Remove seared meat from pot and set onto a plate with paper towel. Note: If needed, you can work in batches until all meat are seared.

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

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

Remove from oven and begin shredding all of the meat until completely 'pulled' in texture. Note: You want to have a good amount of sauciness to serve over the tortillas (plus for dipping).

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

In a medium skillet or fry pan (ensure that it's entirely non-stick for the best ease; not a cast iron) over medium heat, add 1 tablespoon of olive oil and using a paper towel, gently wipe it evenly at the base of the skillet.

Carefully dip a tortilla at the top part of the dipping sauce (aka consomme) and place it in the heated skillet/pan and 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 and become gooey before flipping it carefully onto the opposite side again for a nice 'char'. Remove from heat once golden on both side and repeat until all tacos are made.

Serve with the dipping sauce, Pico de Gallo, or whatever else you love and enjoy!