In a saucepan, bring ½ cup of organic beef stock to a boil, then remove from heat and add 4 dried guajillo peppers and 2 dried ancho chiles. Cover and let them soften for 15–20 minutes. Once soft, blend the chiles with 1 chopped onion, 4 garlic cloves, ½ cup crushed tomatoes, 1 tablespoon apple cider vinegar, and spices until smooth to create a vibrant chili paste.

Preheat your oven to 350°F (175°C). In a Dutch oven, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Season 3 lbs of organic chuck roast beef with sea salt and black pepper, and sear on all sides until golden brown, approximately 8–10 minutes. Remove the beef from the pot and set aside to retain its juices for the next steps.

In the same Dutch oven, add 1 chopped onion and sauté over medium heat until translucent, about 5 minutes. Stir in the prepared chili paste and cook for 2 minutes, allowing the flavors to meld. Gradually add 4 cups of organic beef stock and 2 cups of water, stirring to combine and deglaze the pan, scraping up any browned bits for maximum flavor.

Return the seared beef to the pot and add 2 bay leaves. Cover the Dutch oven with a lid and place it in the preheated oven. Braise for about 2 ½ hours or until the beef is fork-tender and shreds easily. Check for tenderness around the 2-hour mark—it should be moist and ready to soak up the flavors.

After cooking, carefully remove the pot from the oven. Using two forks, shred the beef directly in the pot, ensuring it remains immersed in the flavorful liquid. If it appears dry, add a bit more beef stock or water to ensure it's juicy and ready for taco assembly.

Heat a non-stick skillet over medium heat. Quickly dip each organic corn tortilla in the savory consomé, then pan-fry for about 20 seconds on each side until lightly crisped. Fill each tortilla with the shredded beef and a generous sprinkle of shredded Oaxaca cheese, then fold and fry both sides until crispy and golden.

Plate your delicious birria tacos with a small bowl of the warm consomé for dipping. Garnish with chopped fresh cilantro and serve alongside pico de gallo if desired. The rich flavors and textures are sure to create a delightful meal that brings the essence of Mexican cuisine right to your table.