Mexican Stew: Birria

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4 guajillo chiles

4 ancho chiles

1 cup hot water

1 pound top round, cubed for stew

1 pound baby back ribs, cut into 1-inch pieces

2 1/2 quarts water

1 onion

6 garlic cloves

2 fresh bay leaves

6 sprigs thyme

1 tablespoon ground cumin

1 tablespoon Mexican oregano

Salt and pepper

Sauce:

1/2 cup red wine vinegar

2 garlic cloves

1 teaspoon ground chile piquin

Garnish:

1/2 cup diced onion

2 limes, cut into wedges

1/2 cup chopped cilantro

Corn tortillas, as an accompaniment