1. Toast the dried guajillo, ancho, and (optional) arbol chiles in a dry skillet over medium heat for 1–2 minutes until fragrant. Remove and soak in hot water for 20 minutes.

2. Heat oil in a Dutch oven. Sear beef on all sides until browned. Remove and set aside.

3. In a blender, combine the soaked chiles, onion, garlic, tomatoes, cumin, oregano, thyme, salt, pepper, apple cider vinegar, and 1/2 cup of the chile soaking liquid or beef stock. Blend until smooth.

4. Strain the blended chile mixture through a fine mesh strainer into the Dutch oven.

5. Add seared beef back into the pot. Pour in remaining beef stock and add bay leaves and cloves.

6. Bring to a simmer, cover, and cook on low heat for 3–4 hours until the beef is fork-tender.

7. Remove beef, shred it with forks, and return it to the broth or serve separately. Garnish with chopped onions and cilantro. Serve with tortillas or rice.