In a small saucepan, add the dried guajillo and ancho chiles. Cover them with water and bring to a boil. Let them simmer for about 15 minutes until softened. Drain and place them in a blender.

To the blender with the chiles, add minced garlic, onion, cumin, oregano, black pepper, and a pinch of salt. Blend until smooth, adding a little beef broth if necessary to achieve a smooth consistency.

In a large pot, heat a tablespoon of oil over medium heat. Once hot, add the beef and sear on all sides until browned.

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

Cover the pot and let the birria cook for about 2 to 2.5 hours, or until the meat is tender and easily shredded.

Once cooked, shred or chunk the meat and serve it with the rich broth. Top with cilantro and lime, and enjoy it with warm corn tortillas.