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Heat a large cast iron skillet over medium-high heat. Add the chiles and toast, stirring often, until fragrant.
Place the chiles in a bowl and cover with 3 cups of boiling water. Set aside for 20 minutes to rehydrate.
To the same skillet, add 1 tablespoon oil. Once hot, add the onion and tomatoes. Cook until softened, 5-7 minutes. Add in the garlic and cook until fragrant, about 60 seconds.
Transfer the mixture to a blender. Add the chilis and their soaking liquid, oregano, salt, cumin, pepper, cinnamon, and apple cider vinegar. Blend until smooth.
Heat a Dutch oven over medium-high heat. Add in the remaining oil. Once hot, brown the beef in batches.
Add all the beef back into the dutch oven. Pour in the sauce and beef stock and stir to combine. Bring the mixture to a simmer, cover and cook for 3 hours or until the beef is tender.
Place the meat in a bowl and use two forks to shred it into bite sized pieces. Pour over some consommé, or sauce, from the beef.
Garnish with chopped onion and cilantro if desired.