Start by removing the stems and seeds from the dried guajillo and ancho chiles. Bring ½ cup beef stock to a boil, then soak the chiles for 15–20 minutes, covered, until softened.

Transfer the soaked chiles to a blender. Add chipotle peppers, onion, garlic, crushed tomatoes, apple cider vinegar, and spices. Blend until smooth, adding more beef stock or water to reach a thick, pourable consistency.

Preheat the oven to 350°F. Heat olive oil in a Dutch oven over medium-high heat. Season the beef with salt, pepper, and garlic powder, then sear in batches, about 3–4 minutes per side. Remove and set aside.

In the same Dutch oven, sauté diced onion until translucent, then stir in the chili paste. Simmer for 1–2 minutes. Add the remaining beef stock and water. Return the seared beef to the pot, mix well, and bring to a light simmer.

Transfer the Dutch oven to the preheated oven and braise for 2½ hours, or until the beef is fork-tender and shreds easily. Once done, shred the meat in the pot and stir to coat in the flavorful sauce.

Ladle about 1 cup of the saucy broth into a small bowl and top with chopped cilantro—this will be your signature dipping sauce.

Heat a non-stick skillet over medium heat. Dip a tortilla briefly into the consommé, then place it in the skillet. Add shredded beef, Oaxaca cheese, and cilantro (plus onion, if using). Fold and fry for 1–2 minutes per side until golden and crisp, and the cheese is melted.

Repeat with remaining tortillas and ingredients.