Heat a dry skillet over medium heat. Add the guajillo and ancho chiles. Toast for 30 to 60 seconds per side, until fragrant. Be careful not to burn them, or they will become bitter. Transfer to a bowl and cover with hot water. Let them soak for 15 minutes until softened.

Heat a large skillet over high heat with a splash of oil. Season the beef chunks with salt and pepper. Sear them in batches until deeply browned on all sides. This step adds a layer of flavor you won’t get from just dropping raw meat into the slow cooker. If you’re short on time, you can skip it, but the result is worth the extra 10 minutes.

Place the seared beef chunks into the slow cooker. Pour the chile sauce over the top, making sure all pieces are coated. Add the bay leaves. Do not add extra liquid, the sauce will thin out as the meat cooks and releases its own juices.

Cover and cook on LOW for 8 hours or on HIGH for 5 hours. The beef is ready when it shreds easily with a fork. The smell will be intoxicating, a blend of warm spices and slow cooked beef.

Using two forks, shred the beef directly in the slow cooker. Stir it into the sauce. Taste and adjust seasoning with salt if needed. Remove the bay leaves.

The sauce in the slow cooker is the consommé. If you want a thinner dipping broth, you can stir in a little extra beef broth. Skim off any excess fat if you prefer a lighter consommé.

Warm the corn tortillas on a dry skillet or directly over a gas flame until they are pliable and lightly charred. Dip each tortilla into the consommé, then fill with shredded beef. Top with fresh cilantro, diced onion, and a squeeze of lime. Serve with extra consommé on the side for dipping.