Cut the beef chuck roast into large chunks for even cooking.

Toast the guajillo peppers in a dry skillet over medium heat for about 2 minutes until fragrant.

In a blender, combine toasted peppers, minced garlic, onion quarters, cinnamon stick, and 5 cups water; blend until smooth.

Pour the mixture into a large pot with the beef chunks and add enough water to cover the meat. Bring to a boil and then simmer on low for about 3 hours until tender.

Shred the beef with forks and briefly dip each tortilla into the broth before filling with shredded meat.

Serve topped with chopped cilantro and lime wedges.