In a dry skillet, toast the guajillo and ancho chiles over medium heat until fragrant, about 2-3 minutes. Remove from heat and soak in hot water for 15 minutes.

In a blender, combine the soaked chiles, garlic, cumin, oregano, black pepper, cinnamon, and a cup of beef broth. Blend until smooth.

In a Dutch oven, heat a bit of oil over medium-high heat. Add the beef and lamb, browning on all sides. Remove and set aside.

In the same pot, add the onion, tomatoes, celery, and carrots. Sauté until softened. Add the blended sauce, meat, remaining broth, water, and vinegar. Bring to a boil.

Reduce heat to low, cover, and simmer for 2-3 hours until the meat is tender.

Shred the meat and serve in bowls with broth. Garnish with cilantro, lime wedges, diced onion, and radishes.