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.

Enjoy!