Heat chicken broth until simmering.
Toast dried Guajillo pepper, Pasilla pepper and cinnamon stick in dry pan over medium high heat for a minute or so to release flavor. Add to blender with garlic and pour hot chicken broth over the top. Let cool just enough to blend easily to a liquid.
Mix together Tajin seasoning, cumin and corn starch. Season beef stew meat with mixture.
Heat lard or bacon fat in a dutch oven over medium high heat. Working in batches, sear beef stew meat until browned and crispy on the edges. Remove to a bowl while you sear all remaining pieces. When done, place seared meat and juices back in the dutch oven.
Add content of blender mixture to beef stew meat. Add bay leaves. Add enough water to just cover meat. reduce heat to low. Cover partially and cook for about 4 hours. Liquid should reduce and meat should be tender.
Serve with Cumin Pinto Beans and Mexican Rice. Top with fresh pico de gallo, shredded cabbage, lime and cotija cheese.