Toast the dried guajillo and ancho peppers in a dry skillet over medium heat for 2-3 minutes.

Transfer the toasted peppers to a bowl and cover with hot water, letting them soak for about 15 minutes.

In a blender, combine the softened peppers, chopped onion, garlic, cumin, oregano, cinnamon, and 1 cup of the soaking liquid. Blend until smooth.

Heat a drizzle of oil in a large pot or Dutch oven over medium-high heat. Add the beef, seasoning with salt and pepper, and brown on all sides for about 5 minutes.

Pour the blended sauce over the browned meat, stirring to coat evenly.

Add beef broth and apple cider vinegar to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for about 2 hours.

Remove the meat from the pot and shred it using two forks.

Return the shredded meat to the pot and stir to combine.

Ladle the soup into bowls and top with fresh cilantro, chopped onions, and a squeeze of lime.