In a medium pot, bring 3 cups water to a simmer. Submerge guajillo and ancho chiles for about 10 minutes until pliable—don’t let them overcook or they’ll turn bitter.

Drain chiles, reserving ½ cup soaking liquid. In a blender, combine chiles, chipotles, onion, garlic, vinegar, oregano, cumin, paprika, salt, pepper, and reserved liquid. Pulse until you get a smooth, thick paste. Add broth gradually if needed.

Heat a tablespoon of oil in a Dutch oven (or heavy pot) over medium-high. Sear beef chunks in batches until deeply browned on all sides—this step builds flavor, so don’t rush it.

Pour the blended chile sauce over the beef. Add bay leaves and enough beef broth to almost cover the meat. Give it a gentle stir so everything’s coated.

Bring to a low simmer, cover, and reduce heat to maintain a gentle bubble. Cook for 3 hours, turning beef once halfway through, until meat shreds easily with two forks.

Remove beef onto a platter; shred with forks. Strain the cooking liquid through a fine-mesh sieve into a bowl—this is your consomé. Discard solids.

Warm a skillet or griddle over medium. Dip each corn tortilla into warm consomé, then place on the hot surface. Sprinkle shredded cheese and a bit of beef on one half, fold, and crisp until both sides are golden (about 1–2 minutes per side).

Slide the finished taco onto a plate. Repeat until you’ve used all tortillas.

Arrange tacos with a small bowl of consomé for dipping and bowls of chopped onion, cilantro, lime wedges, and sliced radish for topping.

Enjoy immediately, while that cheese is gooey and the tortilla still snaps.