Remove stems and seeds from the guajillo and ancho chilies to prevent bitterness.

Soak the chilies in hot water for 15 minutes until softened.

In a blender, combine softened chilies, onion, garlic, cumin, oregano, and 1 cup of beef broth; blend until smooth.

Heat 2 tablespoons of oil in a large pot over medium-high heat and sear the beef on all sides until browned, about 5 minutes per side.

Pour remaining 3 cups of beef broth and the blended chili sauce over the seared meat.

Add bay leaves to the pot and stir to combine.

Cover and simmer on low heat for 3 hours, stirring occasionally.

Remove the meat from the pot and shred with two forks; discard bay leaves.

Return shredded meat to the consommé, stir to heat through, and ladle into bowls.

Garnish with fresh cilantro, chopped onions, and serve with warm tortillas; add a splash of vinegar or lime juice if desired.