In a large pot, combine the beef chuck roast, short ribs, onion, garlic, guajillo chiles, ancho chiles, cumin, oregano, paprika, salt, and black pepper. Pour in the beef broth and apple cider vinegar. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and simmer for about 2 to 3 hours, or until the meat is tender and easily shredded.

Remove the meat from the pot and let it cool slightly. Shred the meat using two forks and set aside. Strain the broth and reserve it for dipping.

Heat a skillet over medium heat. Dip each corn tortilla into the reserved broth, then place it in the skillet. Add a portion of the shredded meat and cook for about 1 minute on each side, until the tortilla is crispy and golden.

Remove the taco from the skillet and top with chopped cilantro and diced onion. Serve with lime wedges and the reserved broth for dipping.