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 and cover and allow to sit for 15-20 minutes.

When 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. You can add another ½ cup or more of beef stock (or water) for desired consistency + less thickness.

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 and sear on each side (seasoning with salt, black pepper, and garlic powder) for 3-4 minutes. Remove seared meat and set onto a plate with paper towel.

In the same pot, add the onions, sautéing until fragrant and translucent, about 1-2 minutes. Add the chili paste and stir together, allowing everything to simmer for about 1-2 minutes. Add the beef stock and water, stirring to combine. Add the seared beef and stir again and reduce the heat to low, allowing to simmer for another minute.

Transfer the dutch oven into the oven and let everything cook and braise for about 2 ½ hours or until the beef is tender and easily shredded.

Remove from oven and begin shredding all of the meat until completely 'pulled' in texture.

Remove 1 cup of the broth from the cooked beef and add to a small bowl. Add fresh chopped cilantro on top and set aside as the dipping sauce.

In a medium skillet or fry pan over medium heat, add 1 tablespoon of olive oil and use a paper towel to wipe it evenly at the base of the skillet.

Dip a tortilla at the top part of the dipping sauce and place it in the heated skillet, frying for a few seconds. Top with shredded beef, diced onions, chopped parsley, and shredded cheese. Flip in half and allow the cheese to melt before flipping it again for a nice 'char'. Remove from heat once golden.

Serve with the dipping sauce, Pico de Gallo, or other accompaniments and enjoy!