Season the beef cubes generously with salt and pepper.

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Sear the beef in batches, being careful not to overcrowd the pot. Sear on all sides until browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.

Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Toast the dried ancho, guajillo, and pasilla chiles in a dry skillet over medium heat for about 2-3 minutes per side, until fragrant and slightly pliable.

Place the toasted chiles in a bowl and cover with hot water. Let them soak for at least 20-30 minutes or until softened.

Drain the soaked chiles, reserving about 1 cup of the soaking liquid.

Place the chiles in a blender along with the reserved soaking liquid, cumin, oregano, cloves, cinnamon, and apple cider vinegar. Blend until smooth. If the sauce is too thick, add a little more beef broth or water until it reaches a pourable consistency. Taste the sauce and adjust seasonings as needed.

Pour the chile sauce over the sautéed onions and garlic in the Dutch oven. Bring to a simmer, scraping up any browned bits from the bottom of the pot.

Return the seared beef to the pot. Add the beef broth, ensuring the beef is mostly submerged. Bring to a simmer, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or until the beef is very tender and easily shreds with a fork.

Once the beef is tender, remove it from the pot and shred it with two forks. Return the shredded beef to the sauce and stir to combine. Taste and adjust seasonings as needed.

Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side or until pliable. You can also warm them in the microwave for a few seconds.

Lay a warm tortilla flat on a clean surface. Spread a thin layer of refried beans down the center of the tortilla. Top with a generous portion of the shredded Chile Colorado beef.

Add a scoop of cooked rice and sprinkle with shredded cheddar cheese.

Fold in the sides of the tortilla towards the center, then fold the bottom edge up and over the filling. Tuck it in tightly, and then roll the burrito forward to enclose the filling completely.

For an extra crispy burrito, you can toast it in a dry skillet over medium heat for a minute or two per side until golden brown and slightly crispy.

Serve the Chile Colorado burritos immediately. Top with sour cream and chopped cilantro, if desired.