For the Chili Paste:

• 4 dried guajillo peppers
• 4 dried ancho chiles
• 4 chipotle peppers in adobo
• 1 onion, chopped
• 4 garlic cloves
• 1/2 cup crushed tomatoes
• 1/2 cup organic beef stock (substitute with water)
• 1 Tbsp apple cider vinegar
• 2 bay leaves
• 2 Tbsps Mexican oregano
• 1 tsp dried thyme
• 1/2 tsp cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/2 tsp ground allspice

For the Meat:

• 3 lbs. organic chuck roast beef, chopped into medium-large chunks
• 1 Tbsp extra virgin olive oil
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 onion, diced
• 4 cups organic beef stock
• 2 cups water
• 12 organic corn tortillas
• Shredded Oaxaca cheese
• 1 cup chopped fresh cilantro