Ingredient:

• 8 dried guajillo chiles, stems removed
• 2 dried pasilla chiles, stems removed
• 4 cups hot water
• 1 medium white onion, halved and divided
• 1 roma tomato, quartered
• 4 garlic cloves
• 1-1/2 teaspoons chicken bouillon granules
• 8 whole peppercorns
• 1 teaspoon dried thyme
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon cumin seeds
• 1 boneless beef chuck roast (3 pounds), quartered
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 bay leaves
• 20 corn tortillas (6 inches)
• Shredded Oaxaca cheese or other melting cheese, optional
• Optional toppings: Chopped onion, chopped cilantro, sliced radishes and lime wedges