Soak the dried chilies in hot water for about 15 minutes until they soften. Drain and set aside.

In a blender, combine the soaked chilies, onion, garlic, and tomatoes. Blend until smooth.

Place the beef in the crock pot, pour the blended sauce over, and add the beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and pepper.

Secure the lid and set the crock pot to low heat for 8-10 hours. Check for doneness at 8 hours.

Remove the beef, shred it with two forks, and return it to the sauce.

In a skillet, heat oil, dip each corn tortilla in the broth fat, and fry until crispy.

Fill the fried tortillas with the seasoned beef mixture and fold them.

Serve with a side of extra broth, chopped cilantro, and diced onions.