Mix ancho chile, cumin, garlic powder, onion powder, oregano, paprika, salt and pepper in a small bowl to make about 3 tablespoons homemade taco seasoning. Reserve 1 tablespoon for sauce and the remaining 2 tablespoons for beef. Heat the oven to 375°F.

Heat 1 tablespoon oil in a saucepan over medium heat. Cook half the onion for 5 minutes, then stir in minced garlic for 30 seconds. Add guajillo chiles, tomato sauce, 1 1/4 cups broth and the tablespoon reserved seasoning; cover partly and simmer for 15 minutes until chiles are very soft.

Let sauce cool for 5 minutes, then blend in a vented countertop blender according to its warm-liquid instructions until smooth. Stir in vinegar and return to the saucepan over low heat.

Meanwhile, brown beef and remaining onion in a skillet over medium-high heat for 8 minutes, breaking the meat into small crumbles, until it reaches 160°F. Drain excess fat and stir in the remaining seasoning and remaining 1/4 cup broth; simmer for 2 minutes until moist but not runny.

Transfer beef to a bowl and fold in queso fresco. Wipe the skillet, brush tortillas with remaining 2 tablespoons oil and warm them one at a time over medium heat for about 15 seconds per side until flexible.

Spread 1/2 cup sauce in a 9-by-13-inch baking dish. Divide beef filling evenly among tortillas, roll and arrange seam-side down, then spoon all remaining sauce over the rolls, covering their edges.

Cover with foil and bake for 20 to 25 minutes until the filling reaches 165°F. Rest for 5 minutes and serve 2 enchiladas with sauce per portion.