Toast dried guajillo, ancho, and chile de arbol in a dry skillet for 2-3 minutes until fragrant. Then, combine them with chopped onion and garlic in a saucepan, cover with water, and simmer for about 10 minutes until everything is soft.

Carefully transfer the chilies, onion, and garlic into a blender with 1 cup of soaking liquid. Add cumin, coriander, oregano, and beef stock before blending on high until smooth. Season with salt and pepper to taste.

Cut beef chuck into 2-inch cubes. Season liberally with salt and pepper, tossing in flour afterward. In a Dutch oven, heat neutral oil and brown beef cubes on all sides.

Return browned beef to the pot, pour enough sauce over to cover, toss in bay leaves, cover, and simmer on low heat for about 2 hours until tender.

Skim excess oil off the top and serve with warm corn tortillas and toppings such as diced onions, cilantro, and lime wedges.