Add the dried guajillo chile peppers, dried New Mexico chile peppers, dried ancho chile peppers, and water to the large pot.

Cover the pot and boil the peppers for 15 to 20 minutes, until fully softened.

Drain the softened peppers in the colander and let them cool until safe to handle.

Remove the stems, seeds, and inner membranes from the cooled chile peppers.

Cut the tomatoes in half and quarter the white onion.

Dry-char the tomato halves, onion quarters, and whole garlic cloves in the frying pan until lightly browned.

Add the prepared chile peppers and charred vegetables to the blender.

Pour the beef broth into the blender and blend the sauce until very smooth.

Strain the blended sauce through the fine-mesh strainer into the large pot.

Place the pot over medium-low heat and stir in the dried oregano and taco seasoning.

Add the lime juice and salt, then stir until the seasoning is fully combined.

Simmer the sauce for about 30 minutes, stirring occasionally, until it thickens to the consistency of heavy cream.

Taste the sauce and stir in brown sugar if it tastes bitter.

Cool the sauce completely and transfer it to a sealed storage container.

Refrigerate the sauce and use it within 14 days.