In a medium pot, combine the dried chilies, halved onion, garlic cloves, fresh tomatoes, black peppercorns, cinnamon stick, Mexican oregano, and enough cold water to cover everything. Set over medium heat and simmer gently for about 20 minutes until the chilies are soft.

Carefully pour the simmered contents through a strainer, collecting the liquid. Transfer the solid ingredients to a blender. Add about 1 cup of beef broth to the blender and blend until very smooth.

Season to taste with salt and Bayou City Garlic Pepper.

Bring the beef chuck roast to room temperature, cut it into equal-sized chunks, and season generously with salt on all sides.

Heat the grapeseed oil in a Dutch oven or a pot with an oven-proof lid over medium-high heat. Add the meat in batches, searing until browned.

Preheat your oven to 300°F (150°C). Once all the meat is seared, add it back into the pot and pour the blended sauce over it.

Add 2 cups of beef broth or water to the pot.

Place the pot over medium heat until it reaches a gentle simmer, then cover and transfer to the preheated oven. Cook for about 3 hours until the meat is tender.

Remove the meat from the sauce and shred it using two forks. Ladle some broth over the shredded beef to keep it moist.

Pour a bit of broth into a bowl and add a handful of diced onion and cilantro.

Take a corn tortilla and dip it into the broth before placing it in a non-stick skillet over medium heat. Fry for about 30 seconds.

Add shredded beef and a sprinkle of Oaxaca cheese to one half of the tortilla, fold it over and cook until golden and melted, about 1 minute.

Transfer the tacos to a plate and serve alongside warm broth for dipping.