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Cut open the dried chiles with kitchen scissors or a knife and discard the seeds.
Meanwhile, preheat the oven to 175°C with a rack in the lower third position.
Pat the beef dry with a paper towel and season all over with the salt and pepper.
Heat the oil in a large Dutch oven over medium-high heat. Once the oil is smoking, work in batches, adding the beef, and cooking, until browned on all sides, about 15-18 minutes total.
Add the onion and cook over medium heat until browned, about 4 minutes.
Add the garlic and toss until fragrant, about 1 more minute.
Add the beef stock, using a wooden spoon to scrape any browned bits from the bottom of the pot.
Remove the pot from the heat and allow ingredients to cool slightly.
Add the chilis and the canned tomatoes to the mixer.
Return the beef (along with any collected juices) to the Dutch oven, nestling it into the sauce.
Cover with a tight fitting lid, and cook in the oven, about 2½ hours.
Using 2 forks, shred the beef, discarding any large pieces of fat.