In a skillet, heat olive oil over medium-high heat. Season the beef chunks with salt, pepper, cumin, oregano, garlic powder, and onion powder. Brown the meat on all sides.

Transfer the browned meat to the Crock Pot.

In the same skillet, add chopped onion and minced garlic. Sauté until translucent.

Add the guajillo and ancho chiles to the skillet, along with the beef broth and apple cider vinegar. Bring to a simmer and cook for 5 minutes.

Pour the sauce over the meat in the Crock Pot.

Cover and cook on low for 8 hours or until the meat is tender and easily shredded.

Once the meat is cooked, shred it with two forks. Warm the corn tortillas in a skillet.

Fill each tortilla with shredded birria, top with chopped onion, cilantro, and crumbled queso fresco. Serve with lime wedges.