Prepare the Chiles: Remove the stems and seeds from the dried guajillo chiles. Soak them in hot water for approximately 15 minutes until they soften and become pliable, allowing their rich flavor to infuse into the sauce.

Blend the Sauce: In a blender, combine the soaked chiles, garlic, onion, cumin, beef broth, and lime juice. Blend until the mixture is smooth and well-combined, creating a fragrant sauce bursting with flavor.

Sear the Meat: Season your chuck roast generously with salt and pepper. In a hot pot, sear the roast for about 5 minutes on each side until it’s nicely browned, enhancing the texture and taste of the final dish.

Simmer the Meat: Add the blended sauce along with the remaining beef broth to the pot. Bring it to a gentle simmer, cover, and then reduce the heat to low; cook for about 3 hours until the meat is fork-tender and infused with the sauce's vibrant flavors.

Shred the Meat: Once your chuck roast is cooked, carefully remove it from the pot and let it cool slightly. Use two forks to shred the meat into bite-sized pieces, ready for the tacos.

Assemble Tacos: Warm the corn tortillas on a skillet until they're pliable. Fill each tortilla with a generous amount of shredded meat, drizzle with the rich sauce, and fold gently. Serve immediately with your choice of toppings.