Remove the stems and seeds from the guajillo and ancho chiles. Rinse them under cold water, and then soak them in hot water for about 15-20 minutes until softened.

In a blender, combine the soaked chiles, garlic, onion, cumin, oregano, paprika, and salt. Add a cup of beef broth and blend until smooth, creating a rich sauce.

In a large pot, add the beef pieces and pour the blended sauce over them. Add the remaining beef broth and bring to a boil.

Reduce heat to low, cover, and simmer for about 45 minutes or until the meat is tender.

In a separate skillet, lightly toast the corn tortillas over medium heat for about 1-2 minutes on each side until they are warm and pliable.

Shred the beef with two forks, and place a generous amount inside each tortilla.

Top with chopped cilantro, diced onion, and a squeeze of fresh lime juice.

Serve the tacos with a side of the remaining broth for dipping.