Begin by cleaning the dried guajillo and ancho chiles. Remove the seeds and stems, and soak them in hot water for about 15-20 minutes until they are soft.

In a blender, combine the soaked chiles, garlic, onion, cumin, oregano, salt, and pepper. Blend until smooth, adding some of the beef broth if necessary to achieve a paste-like consistency.

Place your meat in a large bowl or a resealable plastic bag. Pour the marinade over the meat, ensuring it’s well-coated. Let it marinate for at least 1 hour, or better yet, overnight in the fridge for maximum flavor.

In a large pot or Dutch oven, brown the marinated meat over medium-high heat for about 5-7 minutes.

Add the remaining beef broth to the pot, cover, and reduce the heat to low. Let it simmer for 3-4 hours or until the meat is tender and easily pulls apart with a fork.

Shred the meat using two forks. Serve it hot in corn tortillas, garnished with your choice of chopped cilantro and onion. Enjoy your delicious Traditional Mexican Birria with some lime wedges!