In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the browned beef and set aside.

In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

While the onions are cooking, prepare the chiles. In a small saucepan, combine the dried chiles and 1 cup of water. Bring to a boil, then reduce heat and simmer for about 10 minutes until the chiles are soft. Remove from heat and let cool slightly.

Transfer the softened chiles and their soaking liquid to a blender. Add the apple cider vinegar, cumin, oregano, smoked paprika, salt, and black pepper. Blend until smooth.

Return the browned beef to the pot with the onions and garlic. Pour the blended chile sauce over the beef, then add the beef broth. Stir to combine.

Bring the mixture to a simmer, cover, and reduce the heat to low. Cook for about 2 hours, or until the beef is tender, stirring occasionally.

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro, alongside warm tortillas.