1. Toast the dried chilies in a dry skillet over medium heat until fragrant, about 2-3 minutes. Remove from heat and soak in hot water for 20 minutes.
2. Blend the soaked chilies with garlic, onion, cumin, oregano, thyme, cinnamon stick, and apple cider vinegar until smooth.
3. In a large pot, heat the vegetable oil over medium-high heat. Brown the beef chunks on all sides.
4. Pour the chili mixture over the beef and add the beef broth. Bring to a boil, then reduce heat to low and simmer for 3 hours, or until the meat is tender.
5. Season with salt and pepper to taste. Serve hot with tortillas, lime wedges, and chopped onions.