Remove stems and seeds from the dried chilies.
Heat a dry skillet over medium heat and lightly toast the chilies for about 1 minute, until fragrant. Be careful not to burn them.
Place the toasted chilies in a bowl and cover with hot water. Let them soak for about 15 minutes until they are softened. Drain the water.
Make the Sauce:
In a blender, combine the soaked chilies, garlic, onion, cumin, oregano, paprika, cloves, apple cider vinegar, and about 1/2 cup of beef broth. Blend until smooth.
Cook the Meat:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Season the meat chunks with salt and pepper, then add to the pot. Brown the meat on all sides.
Once browned, add the chili sauce to the pot. Stir to coat the meat.
Add the remaining beef broth (or water) to the pot, making sure the meat is covered.
Bring to a boil, then reduce heat to low and cover. Simmer for 2-3 hours, or until the meat is tender and shreds easily.
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