Holla Beef Enchiladas

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5 1/2 pounds chuck, trimmed and cut into 2-inch cubes

1/2 tablespoon kosher salt

1 tablespoon freshly cracked black pepper

2 tablespoons canola oil, plus more for frying

2 yellow onions, peeled and sliced in 1-inch rounds

8 cloves garlic, peeled and smashed

1 cup low-sodium beef stock

1/2 cup white vinegar

1/2 cup warm water

Enchilada sauce, recipe follows

16 (6-inch) corn tortillas

2 cups grated Cheddar

2 cups grated pepper jack cheese

1/2 cup sliced green onions

1 (6-ounce) can sliced black olives

1 cup sour cream, for garnish

Caesars Enchilada Sauce:

4 cups boiling water

3 ounces dried California chile pods

6 ounces dried guajillo chile pods

2 ounces dried pasilla chile pods

2 tablespoons canola oil

1 yellow onion, peeled and chopped

4 garlic cloves, chopped

1 (28-ounce) can petite diced tomatoes, preferably fire roasted

1 teaspoon dried Mexican oregano

1 teaspoon ground cumin

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon ground cloves