In a large stock pot, heat the oil.
Add salt and 2 tablespoons of ground cumin to one side of the beef.
Place the beef in the stock pot with the seasoned side down.
While the bottom is browning, add salt and 2 tablespoons ground cumin to the unseasoned top of the beef.
Once the beef is brown on the bottom, turn the beef and brown the top.
(Roughly 4-5 minutes on each side).
Brown the sides as best you can.
Add 1 cup of water to the pot.
Turn the flame to low.
Cover and cook for 1 hour.
Meanwhile, toast the dried guajillo chile and garlic. About 2 minutes.
Turn often, or they will burn.
Add the guajillo, garlic, ½ water, 1 cup vinegar, and salt to a blender.
Blend until smooth.
Add the guajillo sauce and bay leaves to the pot.
Add ½ cup of water to the blender.
Cover with the lid and gently shake to get the last of the sauce.
Add the blender remains to the pot.
With a cooking spoon, coat the meat with the sauce.
Cover and cook for 1 more hour.
Top with raw onions and cilantro.
Serve with tortillas and lime.