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. Add chiles, turn off the heat, cover, and let sit for 15-20 minutes.

Once 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. Add additional beef stock or water for desired consistency if needed.

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, searing on each side with salt, black pepper, and garlic powder for 3-4 minutes until golden. Remove the seared meat and set on a plate.

In the same pot, add the onions and sauté until fragrant and translucent, about 1-2 minutes. Add the chili paste and stir, allowing to simmer for 1-2 minutes.

Add the beef stock and water, stirring to combine, then add the seared beef and stir again. Reduce the heat to low and allow to simmer for about a minute.

Carefully transfer the dutch oven to the oven and braise for about 2 ½ hours or until the beef is tender and can be easily shredded.

Remove from the oven and shred the meat until pulled in texture, ensuring there is enough sauciness.

Remove 1 cup of the broth from the cooked beef, add chopped cilantro to it, and set aside as dipping sauce.

In a medium skillet over medium heat, add 1 tablespoon of olive oil, wiping it evenly across the skillet with a paper towel.

Dip a tortilla in the dipping sauce and place it in the skillet. Fry for a few seconds, then top with shredded beef, diced onions, chopped parsley, and shredded cheese. Flip in half until cheese melts and becomes gooey, then flip to char the other side. Remove once golden and repeat until all tacos are made.

Serve with the dipping sauce, Pico de Gallo, or preferred toppings.