Heat the oven to 300°F (150°C). Cover the cleaned guajillo chiles with hot water in a heatproof bowl and soak about 15 minutes until pliable. Drain, discarding the soaking water.

Blend the softened guajillos with the chipotle, onion, garlic, cumin, oregano, vinegar and stock until smooth. Vent the blender appropriately if the ingredients are still hot; do not seal hot liquid tightly.

Pat the beef dry and season with the salt. Heat the oil in the Dutch oven over medium-high heat. Brown the beef in batches, turning with tongs, then return all pieces to the pot.

Pour in the blended sauce and add the bay leaves. Bring to a gentle simmer, cover tightly and transfer to the oven. Braise for 3–4 hours, checking after 2 hours and adding a little hot water if the sauce is drying out. Turn the pieces once.

When the beef pulls apart easily with a fork, remove the pot and rest covered for 15 minutes. Discard the bay leaves. Lift out the beef, skim excess fat from the sauce and simmer the sauce uncovered briefly if too thin.

Shred the beef with two forks and stir it back into the sauce. Add a splash of water if too concentrated. Serve with optional tortillas and toppings, which are not included in the nutrition estimate.