Step 1

In a large pot, heat the olive oil over medium-high heat. Add the beef chuck roast and short ribs, searing them on all sides until browned. Remove the meat and set aside.

Step 2

In the same pot, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent.

Step 3

Stir in the cumin, oregano, smoked paprika, chili powder, salt, and black pepper. Cook for another minute until fragrant.

Step 4

Add the beef broth and water to the pot, scraping up any browned bits from the bottom. Return the meat to the pot.

Step 5

In a separate bowl, soak the guajillo and ancho peppers in hot water for about 15 minutes until softened. Drain and blend the peppers with the apple cider vinegar until smooth.

Step 6

Pour the blended pepper mixture into the pot with the meat. Bring to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours until the meat is tender and easily shredded.

Step 7

Once cooked, remove the meat from the pot and shred it using two forks. Return the shredded meat to the pot and stir to combine with the broth.

Step 8

To serve, heat corn tortillas on a skillet, fill them with the birria meat, and top with chopped cilantro and diced onions. Serve with lime wedges on the side for squeezing over the tacos.