Remove beef from the fridge to bring it to room temperature.

Salt the roast and short ribs on both sides.

Preheat the oven to 325°F.

In a large, oven-safe pot or Dutch oven, heat oil over medium-high heat. Add the top round roast and beef short ribs, and sear on all sides until browned.

Remove the meat from the pot and set aside.

Add the chopped onion and garlic to the pot and sauté until onions have softened, about 3-5 minutes.

Add the chili powder, cumin, paprika, oregano, guajillo chile powder, ancho chile powder, and cinnamon to the pot and stir to combine.

Return the meat to the pot and pour in the grape tomatoes and beef broth. Season with salt to taste.

Cover the pot and place it in the oven. Cook for 3-4 hours, or until the meat is tender and falls apart easily.

Once the meat is cooked, remove it from the pot and shred it using two forks, reserving the sauce in the pan.

Using an immersion blender, blend the sauce until completely smooth and pour into small bowls for serving.

Dip each corn tortilla in the beef broth, and add to a skillet over medium-high heat.

Add about 2 tbsp of the shredded beef to the tortilla, fold it over to close, and cook for about a minute on each side until browned.

Top with shredded cheese, chopped cilantro, and chopped onion.

Serve with the savory sauce on the side for dipping.