Season beef chunks generously with salt and black pepper. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear beef in batches until well browned on all sides. Remove seared beef and set aside.

While beef is searing, rehydrate the dried chiles by simmering them in a pot of hot water for 10-15 minutes until softened. Drain the chiles, reserving about 1 cup of the rehydrating liquid.

In a blender, combine the rehydrated chiles, chopped onion, garlic, tomatoes, cumin, Mexican oregano, cinnamon stick, whole cloves, bay leaves, fresh orange juice, fresh lime juice, and 1 cup of beef broth. Blend until very smooth, adding a splash of the reserved chile liquid if needed to help blend.

Strain the blended adobo sauce through a fine-mesh sieve directly into the Dutch oven, pressing on the solids with a spoon or spatula to extract as much liquid and flavor as possible. Discard the remaining solids.

Return the seared beef to the Dutch oven with the strained adobo sauce. Add the remaining beef broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot tightly, and simmer for 3.5 to 4 hours, or until the beef is fork-tender and easily shreds.

Remove the beef from the pot and shred it using two forks. Return the shredded beef to the flavorful broth. Taste and adjust seasonings as needed. Serve hot as a stew, in tacos, or use for quesabirria.