Soak the Dried Chilies by placing them in a bowl, covering with hot water, and letting them sit for 15 minutes until softened.

Blend the Sauce Ingredients by draining the chilies and adding them to a blender with chopped onion, garlic, and tomatoes. Blend until smooth.

Prepare the Crock Pot by placing beef chuck at the bottom and pouring the chili mixture over it, ensuring even coating.

Add Remaining Ingredients by pouring in beef broth, apple cider vinegar, oregano, cumin, bay leaves, and seasoning with salt and pepper. Stir gently.

Slow Cook the Beef covered on low heat for 8 to 10 hours until tender and easily shredded.

Shred the Beef by removing it from the pot and using two forks to shred into bite-sized pieces before returning it to the pot.

Prepare the Tortillas by heating oil in a skillet, dipping tortillas in broth fat, then frying until crispy and golden.

Assemble the Tacos by filling tortillas with shredded beef, folding over, and frying again briefly until golden.

Serve with Consomé alongside, garnishing with fresh cilantro and diced onions.