Begin by toasting guajillo, ancho, and chiles de árbol in a dry skillet over medium heat for 2–3 minutes. Stir constantly until they release a fragrant aroma but do not burn. Next, remove the chiles from the skillet and soak them in hot water along with chopped onion and garlic cloves for about 10 minutes, until they soften.

Once softened, drain the chiles, onion, and garlic and transfer them to a blender. Add soaking liquid, ground cumin, ground coriander, dried Mexican oregano, and beef broth. Blend on high until smooth and velvety.

Cut your beef chuck into 2-inch cubes and season with kosher salt and black pepper. Lightly coat each piece with flour. In a large dutch oven, heat neutral oil over medium-high heat, then add the beef in batches; brown on all sides for about 5–7 minutes.

After browning the beef, remove any excess oil from the pot, then return the beef to the dutch oven. Pour in enough of the blended sauce to cover the meat and add bay leaves. Bring to a gentle simmer over low heat, cover, and let it cook for about 2 hours, stirring occasionally.

Once the beef is tender, skim any excess oil from the surface of the stew. Serve your Beef Chile Colorado in bowls alongside warm corn tortillas. Garnish with fresh white onion, cilantro, radishes, and lime wedges.