In a blender, combine the guajillo and ancho chiles with 1 cup of beef broth. Blend until smooth.

In the crock pot, add the beef chuck roast, chopped onion, minced garlic, apple cider vinegar, oregano, cumin, chili powder, smoked paprika, salt, and pepper.

Pour the blended chile mixture over the beef and add the remaining beef broth. Stir to combine.

Cover and cook on low for 8 hours or until the meat is tender and easily shredded.

Once the birria is cooked, shred the meat with two forks and mix it with the broth.

In a skillet over medium heat, lightly toast the corn tortillas until warm.

Fill each tortilla with shredded birria, chopped onion, and cilantro.

Serve with lime wedges on the side for squeezing over the tacos.