In a separate bowl, soak the guajillo and ancho chiles in hot water for about 15 minutes until softened. Drain and blend with cumin, oregano, smoked paprika, cinnamon, black pepper, salt, beef broth, and apple cider vinegar until smooth.
Return the browned meat to the pot, pour the blended sauce over it, and stir to combine. Bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours, or until the meat is tender and shreds easily.
Once cooked, remove the meat from the pot and shred it with two forks. Strain the remaining broth and reserve for dipping.
Heat the corn tortillas in a dry skillet over medium heat until warm. Fill each tortilla with shredded meat, top with cilantro and diced onion, and serve with lime wedges and reserved broth for dipping.
Notes
For a spicier kick, add a few jalapeño slices to the filling.
To make it a vegetarian option, substitute the meat with jackfruit and use vegetable broth instead.