Soften the seeded and deveined mirasol and ancho chiles in hot water.

Blend the chiles with the rest of the spices, garlic, vinegar, and salt.

In a large pot, place the beef cut into pieces and add the strained blended mixture, then add about 1 quart more of water.

Cook for 2 hours, shred the meat, and make the tacos.

If you want them crispy, dip the taco in a bit of the fat from the surface of the broth and crisp on a griddle.