Toast the guajillo, ancho, and chiles de arbol in a dry skillet over medium heat for 2-3 minutes until fragrant.

Combine toasted chilies with chopped yellow onion and garlic in a saucepan. Add enough water to cover and simmer for 10 minutes.

Blend the softened chili mixture with a splash of soaking liquid, ground cumin, ground coriander, Mexican oregano, and a pinch of salt until smooth.

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

Sear the floured beef cubes in a large Dutch oven with heated oil until browned on all sides.

Return the seared beef to the Dutch oven, add the blended chili sauce and bay leaves, then simmer on low for about 2 hours.

Skim excess oil off the surface and serve hot with warm tortillas and optional toppings.