Remove the stems and seeds from the dried chilies. Place them in a bowl and cover with hot water. Let them soak for about 15-20 minutes until softened.
In a blender or food processor, combine the softened chilies, chopped onion, minced garlic, ground cumin, dried oregano, salt, pepper, and 1 cup of beef broth. Blend until you have a smooth sauce.
In a large pot or Dutch oven, heat some oil over medium-high heat. Add the beef chunks and brown them on all sides.
Once the beef is browned, pour the chili sauce over the meat in the pot. Add the remaining 3 cups of beef broth. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for about 2-3 hours, or until the beef is tender and falling apart.
Once the beef is cooked, use two forks to shred it into smaller pieces directly in the pot. Let it simmer for an additional 15-20 minutes to meld the flavors together.
Warm the corn tortillas either on a dry skillet.
Spread KH Chipotle hummus on each corn tortilla.
Assemble the tacos by placing some shredded beef onto each tortilla. Top with chopped onions, chopped cilantro, and a squeeze of lime juice. Optionally, add shredded cheese and sliced radishes.