Soak the dried chilies in hot water for about 15 minutes, then drain and set aside.

Blend the soaked chilies with onion, garlic, and tomatoes until smooth to make the sauce.

Place beef in the crockpot, trimming excess fat.

Pour blended chili mixture over the beef, add broth, vinegar, oregano, cumin, bay leaves, salt, and pepper. Stir gently.

Set crockpot to low and cook for 8 to 10 hours until beef is tender and shreds easily.

Remove beef from crockpot, shred it into bite-sized pieces, and mix back into the sauce.

Heat oil in a skillet, dip tortillas in broth fat, then fry until crispy.

Fill crispy tortillas with beef mixture, fold, and fry again until golden.

Serve hot with broth for dipping and garnished with cilantro and onions.