In a large pot, add the meat, onion halves, garlic bulb, carrots, bay leaves, and dried guajillo peppers. Fill the pot with hot water, covering everything.

Stir in the chicken bouillon, Mexican oregano, ground cumin, and salt. Bring the mixture to a boil over medium-high heat.

Once boiling, let it cook for about 30 minutes. Skim off any foam and impurities that come to the top to clarify the broth.

Remove the softened peppers, onion, garlic cloves (squeezed out from the bulb), and carrots from the pot. Blend them until smooth, adding up to 1/4 cup of the broth if needed to assist blending.

Strain the blended mixture if necessary, then return it to the pot and stir to combine thoroughly.

Add chili powder to deepen the red color and flavor of the broth, then cover and simmer for about 3 hours, stirring every 40 minutes until the meat is tender and shreds easily.

Skim the fat from the top of the broth and save it; this will be used to crisp your tortillas.

Remove the meat from the broth, discarding any bones. Cut into large chunks or finely chop for tacos.

For a stew option, place a couple of meat pieces in a bowl, ladle broth over, and top with diced onion and cilantro. Serve with lime wedges.

Heat a large skillet or griddle over medium heat. Dip each corn tortilla into the reserved grease, place it on the hot surface, and layer chopped meat and cheese on one half. Fold the tortilla gently and press with a spatula.

Cook until the bottom is crispy and golden (about 2-3 minutes), flip, and cook the other side until similarly crispy. Add more grease as needed for color and crispness.

Allow the tacos to cool briefly, garnish with fresh cilantro and diced onion, serve with broth on the side for dipping, and enjoy!