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Prepare the Beef: Season the beef roast with cumin, chili powder, smoked paprika, salt, and pepper.
Cook the Beef: In a large pot, add the beef, onion, garlic, and bay leaf. Pour in the beef broth and bring to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 2.5-3 hours or until the beef is tender and easy to shred.
Shred the Beef: Remove the beef from the pot and shred it with two forks. Set aside, discarding any excess fat.
Toast the Chiles: Heat a dry skillet over medium heat. Toast the dried chiles for about 2-3 minutes on each side to release their aroma. Remove the stems and seeds.
Blend the Salsa: In a blender, combine the toasted chiles, tomatoes, onion, garlic, cilantro, cumin, and a pinch of salt. Add about 1 cup of water and blend until smooth. Adjust the water for your desired salsa consistency.
Cook the Salsa: Pour the salsa into a saucepan and bring it to a simmer over medium heat. Let it cook for about 10 minutes. Taste and adjust seasoning with salt if needed.
Warm the Tortillas: Heat the corn tortillas in a dry skillet or on a griddle until warm and slightly charred.
Assemble: Place some of the shredded beef on each tortilla, drizzle with the warm salsa roja, and garnish with chopped cilantro, diced onions, and a squeeze of lime juice.
Enjoy your Tacos de Carne con Salsa Roja with a refreshing Mexican drink or your favorite salsa on the side! 🌮🌶️