In a medium saucepan, bring 2 cups of organic beef stock to a gentle boil. Stem and seed the dried guajillo and ancho chiles, add them to the pot for about 15 minutes until softened, then transfer to a blender with garlic, onion, and crushed tomatoes. Blend until smooth.

Preheat your oven to 350°F (175°C). In a large Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Season the chuck roast beef with sea salt, black pepper, garlic powder, cumin, and smoked paprika. Sear the beef for about 3-4 minutes on each side until nicely browned.

Remove the meat from the Dutch oven and sauté chopped onions in the same pot until translucent, about 5 minutes. Add the chili paste and stir for 2-3 minutes. Return the meat to the pot and add the remaining beef stock, apple cider vinegar, and bay leaves.

Cover the Dutch oven with a lid and transfer it to the oven. Braise for about 2.5 hours, or until the beef is fork-tender.

Remove the beef from the oven and let it cool slightly. Shred it into bite-sized pieces with two forks.

Strain the remaining cooking liquid into a bowl to reserve it as consomé for dipping. Stir in chopped fresh cilantro.

Heat a skillet over medium heat and dip each corn tortilla into the reserved consomé. Fry tortillas for about 30 seconds on each side until slightly crispy. Fill each tortilla with shredded beef, sautéed onions, and shredded Oaxaca cheese, then cook until the cheese is melted.

Serve the crispy Birria Tacos immediately with a small bowl of reserved consomé for dipping and optional toppings like pico de gallo.