Remove the stems and seeds from the dried guajillo and ancho chiles. Boil beef stock, then soak the chiles for 15-20 minutes until softened.

Transfer the softened chiles to a blender and add crushed tomatoes, onion, garlic, apple cider vinegar, bay leaves, oregano, thyme, cumin, cinnamon, paprika, and allspice. Blend until smooth.

Preheat your oven to 350°F (175°C). Heat the olive oil in a large Dutch oven over medium-high heat.

Season the chopped beef with sea salt and black pepper, then sear in the pot for about 4-5 minutes until golden brown. Remove from the pot and set aside.

In the same Dutch oven, add diced onion and sauté for 3-4 minutes until translucent. Stir in the chili paste.

Pour in the remaining beef stock and water, stirring to combine. Return the seared beef back into the pot, ensuring it’s fully submerged.

Let it simmer briefly for another 5 minutes on low heat.

Cover the Dutch oven tightly with a lid and place it in the preheated oven. Braise the beef for about 2.5 hours, or until fork-tender.

Remove from the oven and allow the beef to cool slightly before shredding.

In a shallow bowl, pour some consomé from the pot. Dip each tortilla briefly into the consomé.

Heat a skillet over medium heat. Fry the dipped tortillas for about 30 seconds on each side, adding shredded beef and cheese.

Cook until the cheese is melty and the tortilla is golden and crispy, about 2-3 minutes total.

Place the crispy Birria Tacos on a serving plate and garnish with chopped fresh cilantro. Serve with warm consomé and toppings like pico de gallo.