To make the Birria:

1. Season both sides of the chuck roast with all of the Spanglish Asadero Birria seasoning. Cut the roast into large chunks.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Allow the oil to become hot but not smoking.
3. Sear the Roast:
   Place the seasoned chuck roast in the hot Dutch oven and sear on all sides until browned. Once browned, add the garlic and onions.
4. Pour the beef stock into the Dutch oven, ensuring the liquid covers the meat partially. Bring the mixture to a gentle simmer.
5. Cover the Dutch oven with its lid and reduce the heat to low. Allow the beef to cook slowly for about 2.5 to 3 hours, or until the meat is tender and easily shreds with a fork. Stir occasionally and check the liquid levels, adding more stock if necessary to keep the roast partially submerged.
6. Once the beef is tender, remove it from the Dutch oven and shred it using two forks. Return the shredded beef to the Dutch oven.
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For the consommé:

1. Pour the desired amount of the beef cooking liquid into a bowl or ramekin, spooning out any excess fat.
2. Add in fresh chopped cilantro, chopped white onion, and a squeeze of line juice. Add more Birria seasoning if needed.

For the empanadas:

1. Heat the oil in a deep pot, ensuring enough room to submerge the empanadas.
2. Add a few spoonfuls of the beef and Oaxaca to the center of each empanada shell, then fold in half and crimp with a fork.
3. Fry the empanadas until golden brown and crispy on both sides.
4. Serve with the cosomme for dipping.