Ingredients:

• 10 dried chiles (10g) de arbol, stems and seeds removed and discarded, divided
• 6 dried guajillo chiles (30g), stems and seeds removed and discarded
• 2 dried ancho chiles (25g), stems and seeds removed and discarded
• 5 very ripe tomatoes (about 1 pound), halved
• 1 large white onion, roughly chopped
• 3 large cloves garlic
• 1 teaspoon ground cumin
• 1 tablespoon dried Mexican oregano
• 1/2 teaspoon black peppercorns
• 1 1/2 tablespoons kosher salt
• 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 2 pounds beef chuck, cut into 3/4-inch pieces
• 2 dried bay leaves
• 2 cups beef stock
• 1 cup water
• Kosher salt and freshly ground black pepper, to taste
• Finely chopped white onion, for garnish
• Finely chopped fresh cilantro, for garnish
• Lime wedges, for garnish