Remove stems and seeds from 6 guajillo chilies, 2 Ancho chilies, and 3 dried Arbol chilies. Toast them in a dry skillet, then soak in hot water for 15 minutes.
Chop 1 large white onion and peel 6-8 cloves of garlic. Drain soaked chilies and blend them with onion, garlic, 1 1/2 cups crushed tomatoes, 2 cups water, 2 cups beef broth, and 1/4 cup apple cider vinegar.
Season a chuck roast with salt and pepper, sear it in a skillet or Dutch oven. Pour the braising sauce over the beef, add the herb and spice bag. Cover and braise for about 3 hours until tender and easily shredded.
Preheat your smoker to 350 degrees Fahrenheit. While it's heating, slice the Kings Hawaiian buns horizontally, keeping them connected, and place them on a baking sheet.
Layer Oaxaca cheese on the bottom half of each bun. Pile up the shredded beef on top of the cheese.
Add more Oaxaca cheese on top of the shredded beef.
Place the top half of the buns over the cheese and brush them with melted butter. Sprinkle a pinch of salt over the buttered buns.
Place the assembled sliders on the smoker and smoke for approximately 20 minutes, or until the cheese is melted and the buns are toasted.
Remove the sliders from the smoker and serve them hot. Enjoy the succulent flavors and the perfect balance of smokiness, sweetness, and spiciness in every bite.
