For the Beef:

• 3 pounds beef chuck roast (or a mix of chuck and short ribs), cut into large chunks

For the Chili Sauce:

• 5 dried guajillo chiles, stems and seeds removed
• 3 dried ancho chiles, stems and seeds removed
• 2 dried pasilla chiles, stems and seeds removed
• 1 medium white onion, halved
• 5 cloves garlic
• 2 tomatoes, halved
• 1 tablespoon apple cider vinegar
• 1 teaspoon dried oregano (preferably Mexican)
• 1 teaspoon ground cumin
• ½ teaspoon ground cloves
• ½ teaspoon cinnamon
• 3 bay leaves
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon oil
• 4 cups beef broth
• 1–2 cups water (as needed)

For Serving:

• corn tortillas
• chopped white onion and fresh cilantro
• lime wedges