1. Preheat your oven to 350°F (175°C) and prepare a large baking dish.
2. Heat the vegetable oil in a large pot over medium-high heat. Add the beef chunks and sear on all sides until browned, about 5 minutes. Remove the beef and set aside.
3. In the same pot, add the guajillo and ancho chiles, onion, and garlic. Cook until the chiles are soft and the onions are translucent, about 5 minutes.
4. Add the cumin, oregano, cinnamon, and beef broth. Bring to a simmer and cook for 15 minutes.
5. Transfer the mixture to a blender, add the apple cider vinegar, and blend until smooth. Season with salt and pepper to taste.
6. Return the beef to the pot, pour the sauce over it, and bring to a gentle simmer. Cover and cook for 2 hours, or until the beef is tender and easily shredded.
7. Heat the corn tortillas on a skillet to make them pliable. Fill each tortilla with shredded beef and roll it up tightly. Place in the prepared baking dish, seam side down.
8. Pour the remaining sauce over the enchiladas and top with shredded cheese.
9. Bake for 20 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh cilantro and serve with lime wedges.

Remember, patience is key. As my abuela always said, “Good things come to those who wait,” and this dish is a testament to that truth.