Remove the stems and seeds from all of the dried ancho and guajillo chiles.

Add beef stock to a medium-sized pot and bring to a boil.

Then, add the chiles and cover for 15-20 minutes.

When the peppers are soft, add them to a blender or food processor with the remaining ingredients.

Blend until smooth and thick, adding extra beef stock or water for desired consistency.

Preheat your oven to 350 degrees Fahrenheit.

In a dutch oven over medium-high heat, add olive oil.

Once heated, add the chopped beef and sear each side for 3-4 minutes until golden.

Season with salt, black pepper, and garlic powder. Remove the meat and set it aside.

In the same pot, sauté the onions until fragrant and translucent, about 1-2 minutes.

Add the chili paste and stir for 1-2 minutes.

Then, add beef stock and water, mixing well.

Return the seared beef into the pot and stir. Reduce heat and let simmer for a minute.

Carefully transfer the dutch oven to the oven and let it braise for about 2 1/2 hours or until the beef is tender and shreds easily.

Remove from the oven and shred the meat, keeping a bit of liquid for dipping.

Remove 1 cup of the broth and add it to a small bowl. Top with chopped cilantro for dipping.

In a medium skillet over medium heat, add 1 tablespoon of olive oil and spread it evenly with a paper towel.

Dip a tortilla in the dipping sauce and place it in the heated skillet for a few seconds.

Fill with shredded beef, diced onions, chopped parsley, and cheese.

Flip in half to melt the cheese, then char the other side.

Repeat until all tacos are made.

Serve with the dipping sauce and enjoy!