Heat a large Dutch oven over medium-high heat; add a tablespoon of oil. Season meat well and brown in hot oil in 2 batches, adding more oil as necessary.
In a saucepan, heat ancho chilies in stock and simmer to soften. Purée in a food processor and reserve.
Add a little more oil to the Dutch oven and reduce heat to medium. Add onions, garlic, salt, pepper and spices; stir to combine and cook partially covered to soften, 6-7 minutes. Add tomato paste and stir 1 minute; add wine and reduce by half. Add coffee, chili purée, honey, tomatoes and reserved beef. Bring to a simmer, cover and slow cook 2-2 1/2 hours until very tender.
Shred meat and return to sauce; let cool and skim fat. Reheat beef over low heat while you prepare the pickled onions.