Rinse the dried guajillo and ancho chilies, remove the stems and seeds.

Place the chilies in a saucepan with enough water to cover, bring to a boil, then remove from heat and let soak for 10 minutes.

In a blender, combine soaked chilies, minced garlic, chopped onion, cumin, oregano, vinegar, and some soaking water. Blend until smooth.

In a large pot, add chicken and pour the chili sauce over it. Add chicken broth and bring to a simmer.

Cook for 25-30 minutes, until chicken is fully cooked and tender.

Remove cooked chicken from the pot and shred using two forks. Return shredded chicken to the pot to soak in the broth.

Warm the corn tortillas in a skillet. Fill each tortilla with a generous amount of shredded chicken mixture.

Top with fresh cilantro, squeeze of lime, and any other preferred toppings.