Remove the stem and seeds from the dried guajillo and ancho peppers. Toast in a dry pan about 2 minutes per side. This will help to release the oils.
Boil chili peppers, garlic, and onion in water for 15-20 minutes in 4 cups of water.
Blend chili peppers, garlic, and onions with 1 cup of water until smooth. Add salt, chicken bouillon powder, and pepper, and cumin, blend again.
Strain sauce through a mesh strainer. Pour sauce in remaining boiled chili water, mix.
In a pan, working in batches, sear beef for 3 minutes on each side with 2 tablespoons of oil over medium-high heat.
Pour chili sauce over beef, with 2 bay leaves. Add grated tomatoes, tomato sauce, and oregano. Reduce heat to medium low and simmer for 2 hours.
Serve hot, garnished with cilantro and crema, and serve with rice.
