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Prepare the chiles: Remove the stems and seeds from the guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat until fragrant. Then, soak the chiles in hot water for 20 minutes until softened.
Make the sauce: Blend the softened chiles, chipotle pepper, diced tomatoes, garlic, and onion in a blender until smooth.
Cook the beef: Season the beef chuck roast with salt and pepper. Heat a large pot or Dutch oven over medium-high heat and sear the beef on all sides until browned.
Add the sauce: Pour the blended sauce over the seared beef in the pot. Add beef broth, ground cumin, dried oregano, smoked paprika, and apple cider vinegar. Stir to combine.
Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 2.5 to 3 hours, or until the beef is tender and easily shreds.
Shred the beef: Remove the beef from the pot and shred it with two forks. Return the shredded beef to the pot and stir to combine with the sauce.
Assemble the sliders: Toast the slider buns if desired. Pile the shredded beef onto the buns. Add cheese slices if using, and garnish with fresh cilantro.
Serve: Serve the sliders with lime wedges on the side for extra zest.
Prep Time: 30 minutes | Total Time: 3 hours | Servings: 12 sliders
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