Heat olive oil in a Dutch oven over medium-high heat. Brown the beef chunks on all sides.

Add chopped onion and minced garlic, sautéing until softened.

In a blender, combine beef broth, guajillo chiles, ancho chiles, cumin, oregano, salt, and black pepper. Blend until smooth.

Pour the blended mixture over the beef in the Dutch oven. Bring to a simmer, then cover and cook on low heat for 3-4 hours until the beef is tender.

Once the beef is tender, shred it using two forks.

Heat a skillet over medium heat. Lightly toast the corn tortillas on both sides.

Fill each tortilla with shredded beef, chopped onion, cilantro, and queso fresco.

Serve with lime wedges and a side of the broth for dipping.