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Place the dried guajillo peppers and ancho peppers in a bowl or jar. Fill the container with water until the peppers are covered. Soak 1 to 4 hours or until softened.
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Preheat the oven to 300 degrees Fahrenheit.
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Season the beef with black pepper and 2 teaspoons salt. Heat 2 tablespoons olive oil in a large cast iron pot over high heat. Sear the meat on all sides. Once the meat is seared, remove the pot from the heat and set aside.
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Combine the guajillo peppers, ancho peppers, chipotle pepper, garlic, apple cider vinegar, brown sugar, remaining 1 teaspoon salt, oregano, cinnamon, remaining 2 tablespoons olive oil, and water in a blender. Blend until smooth, adding more water if necessary to thin the sauce out enough to blend.
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Pour the sauce over the meat in the pot. Cover and place in the oven. Braise for a minimum of 3 hours, until the meat is tender and easily shreds with a fork.
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Use two forks to shred the beef. Serve warm.
