In a dry skillet over medium heat, toast the guajillo, ancho, and chile de arbol for 2–3 minutes, stirring frequently until they become fragrant.

Transfer the toasted chilies to a saucepan, adding chopped yellow onion and garlic cloves. Cover with water and bring to a simmer over medium heat. Cook for about 10 minutes.

Using a slotted spoon, scoop out the softened chilies, onion, and garlic, and place them in a blender. Add ground cumin, ground coriander, Mexican oregano, and beef broth.

Cut the beef chuck into 2-inch cubes and season with kosher salt and black pepper. Dust with flour.

In a Dutch oven, heat neutral oil and sear the beef cubes for about 5–7 minutes until browned. Remove the beef and set aside.

Return the browned beef to the Dutch oven and pour blended sauce over it. Add fresh bay leaves and simmer covered for about 2 hours.

Skim off excess oil before serving. Serve hot with warm corn tortillas and garnishes.