Soak the dried guajillo and ancho peppers in 3 cups of boiling beef stock for about 15-20 minutes until they soften. Transfer the peppers to a blender along with crushed tomatoes, garlic, onion, chipotle peppers, and spices. Blend until smooth.

Preheat your oven to 350°F (175°C). In a Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Season 3 pounds of organic chuck roast with salt, black pepper, and garlic powder, then sear the beef chunks in the hot oil for 4-5 minutes per side.

Remove the seared beef and set aside. In the same Dutch oven, sauté the chopped onion for 2-3 minutes until translucent. Add the prepared chili paste and stir for about 5 minutes until fragrant.

Return the beef to the pot and pour in the remaining beef stock. Bring to a gentle simmer.

Cover and place in the preheated oven. Allow the beef to braise for 2.5 hours, checking occasionally.

Once the beef is cooked, remove it from the pot and shred it using two forks. Strain the braising liquid to create your flavorful consomé.

Dip tortillas in consomé and fry in a skillet for 1-2 minutes. Fill each tortilla with shredded beef, cheese, and desired toppings.

Serve immediately with small bowls of the warm consomé for dipping.