Prepare Chiles: Remove stems and seeds from the dried guajillo chiles, then soak them in hot water for 15 minutes until they soften.

Blend Sauce: Blend the soaked chiles with fresh garlic, chopped onion, cumin powder, 1 cup of beef broth, and lime juice until smooth.

Sear Meat: Heat oil in a large pot over medium-high heat. Season the chuck roast with salt and pepper, then sear it on all sides until browned.

Simmer Together: Add the blended sauce and remaining beef broth to the pot. Bring to a simmer and cook on low for 3 hours.

Shred Meat: Use two forks to shred the tender meat into bite-sized pieces.

Assemble Tacos: Warm tortillas on a skillet, fill with shredded meat, drizzle sauce on top, and serve.