Preheat your fire to medium high temperature (around 375F). Add a Dutch oven over the fire to preheat for 3-4 minutes.
Add your ancho chile, guajillo chile and garlic cloves to your Dutch oven and let char for 30-45 seconds per side. Once charred, add your water to the skillet and let simmer over the fire for 7-8 minutes.
Once simmered, pull the Dutch oven off of the heat. Add your sauteed chiles and your chipotle in adobo to a food processor (or use an immersion stick blender). Blend until completely smooth. Pour your paste into a bowl.
Slather your chuck roast pieces with FYR BLK Sauce and liberally season with salt, pepper and garlic powder.
Place them in the Dutch oven along with the chile paste, beef broth and all of the seasonings.
Cover and let simmer over medium-high heat until the beef is fork-tender (about 4-5 hours). Skim any fat off of the top, as needed, throughout the cooking process.
Once the beef is tender, pull it off and dispose of the bay leaves, onions and cinnamon sticks.
Strain your braising sauce from the meat until it is a clean consomme. Add the consomme to a new bowl.
Begin to shred your beef then place in the fridge to cool for 30 minutes.