Soak the dried guajillo and ancho chiles in hot water for about 15 minutes.

Drain the chiles and add them to a blender with onion, garlic, cumin, oregano, black pepper, salt, and cinnamon. Blend until smooth, adding a bit of beef broth if necessary.

In a large pot or Dutch oven, heat some oil over medium-high heat. Add the beef chunks and brown on all sides for about 5 minutes.

Pour the blended sauce over the browned beef and add the remaining beef broth. Stir to combine and bring to a simmer.

Cover the pot and reduce the heat to low. Let it cook for about 2 hours until the beef is tender and falls apart easily.

Once cooked, remove the beef and shred it with two forks. Return it to the pot to soak up more flavor from the broth.

In a skillet or griddle over medium heat, warm the tortillas until they are pliable.

Place some of the shredded beef and a generous amount of cheese on one half of each tortilla. Fold the tortilla and cook until the cheese melts and the tortilla is crispy.