In a dry skillet, toast the dried chilies for 2-3 minutes, stirring often. Once the chilies are fragrant, transfer them to a saucepan with the chopped onion and garlic cloves and cover with water. Bring to a simmer for 20 minutes until the chilies are soft.

Using a slotted spoon, transfer the softened chilies, onion, and garlic to a blender with 1 cup of the soaking liquid. Add the cumin, coriander, oregano, and beef stock and blend on high until very smooth. Season the sauce to taste with salt and pepper.

Season the cubed beef with salt and pepper and then toss with the flour. Heat a dutch oven over medium-high heat and add the oil. Once the oil is hot, place beef in a single layer in the pot and brown on all sides. You may need to do this in several batches. Pour out any excess oil.

Return all the beef to the pot and pour in just enough sauce to cover the beef. Any extra sauce can be frozen. Add the bay leaves to the pot and cover with a lid. Simmer on low for 2 hours, until the beef is very tender.

Skim any oil from the top and serve with warm tortillas and any other desired toppings.