Holla Beef Enchiladas

Name: Holla Beef Enchiladas
Ingredients: 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; 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