Creating these amazing birria tacos is as simple as following these steps:

1. Prep Your Ingredients: Begin by removing the stems and seeds from the dried guajillo and ancho chilies. Rinse them under warm water to soften.

2. Make the Sauce: In a blender, combine the softened chilies, beef broth, onion, garlic, cumin, oregano, smoked paprika, apple cider vinegar, salt, and pepper. Blend until smooth.

3. Cook the Meat: In a large pot or slow cooker, add the beef and pour the sauce over it. Ensure the meat is fully coated.

4. Slow Cook: Set your slow cooker to low and cook for 2 to 3 hours, or until the meat is tender and easily shredded.

5. Shred the Beef: Once cooked, use two forks to shred the beef, mixing it well with the sauce in the pot.

6. Heat the Tortillas: In a separate pan, lightly warm the corn tortillas over medium heat for about 30 seconds per side.

7. Assemble the Tacos: Fill each tortilla with the shredded beef mixture. Top with chopped onions and cilantro before serving.