Rinse the beef to remove any blood.

Once rinsed, place the beef in a large pot with 6 bay leaves, a chunk of onion (a little less than half an onion), and 3 garlic cloves. Cover with water and bring to a boil.

In a separate skillet, toast the cumin seeds, cloves, and oregano. If you like, add 1/4 stick of cinnamon. Toast for about 15 seconds, then transfer to a blender and grind. Add the ground spices to the beef, season with salt to taste, cover the pot, and simmer for about 3 hours, adding water every 30 minutes as needed.

For the sauce, cook the tomatoes, chile de árbol peppers, garlic, and a piece of onion in a pot with a little water. Once cooked, blend them together with a bit of oregano.

Pour the sauce into a pot and bring to a boil.

When the beef is ready, chop it up and serve it topped with the hot sauce, chopped cilantro, diced onion, and lime to taste. You can serve it with beans and tortillas.