In a dry skillet over medium heat, toast the guajillo and ancho chilies for 2–3 minutes until fragrant. Transfer to a saucepan, add chopped onion and garlic cloves, cover with water and simmer for 10 minutes until chilies soften.

Carefully transfer the mixture to a blender, adding soaking liquid, ground cumin, ground coriander, dried Mexican oregano, and beef broth. Blend on high until smooth, adjusting seasoning as needed.

Cut beef chuck into 2-inch cubes, season with kosher salt and black pepper, then toss in flour. Set aside while heating oil.

In a large Dutch oven, heat neutral oil over medium-high heat. Add beef cubes in batches, sear until golden brown, then remove and drain excess oil.

Return browned beef to the Dutch oven, pour blended chile sauce over, add fresh bay leaves, and stir. Bring to a gentle simmer, cover, and reduce heat, simmering for about 2 hours until beef is tender.

Skim excess oil from the surface, check seasoning, and adjust with salt and pepper as needed. Serve hot with warm corn tortillas and fresh toppings.