Chile con carne… a little different, but so delicious

1. Cube 3 lbs beef, season generously with arrachera seasoning, then lightly dust with flour.
2. Brown the seasoned meat in a hot skillet until deeply golden.
3. Blend the sauce: Combine 8 tbsp guajillo, 5 chile de árbol, 4 garlic cloves, ¼ onion, 1 tsp cumin, a pinch of oregano, 1 tsp Knorr chicken bouillon, and 3 cups water.
4. Pour the blended sauce over the browned meat, add 2 bay leaves, cover, and simmer for 20 minutes.
5. Fold in nopales, let them soak up all that flavor, and serve with your favorite sides.