Toast guajillo and ancho chilies in a dry skillet for 2–3 minutes until fragrant. Remove stems and seeds, then soak them in hot water for 15 minutes.

Blend the softened chilies with chipotle, onion, garlic, tomato paste, cumin, oregano, and 1 cup of beef broth until smooth.

In a large pot or slow cooker, add the sauce to the beef chuck roast along with remaining broth and bay leaves.

Simmer for 3–4 hours (or 6–7 on low in a slow cooker) until the beef shreds easily with a fork.

Remove beef from the pot and shred it. Strain the cooking liquid (consommé) and reserve it for dipping and frying the tortillas.

Heat a skillet on medium. Dip a tortilla into the consommé and place it in the skillet.

Sprinkle cheese, add shredded beef, and fold it in half. Cook until crispy and golden, flipping once.

Serve hot with a side of the rich consommé for dipping.