Soak the dried chilies in hot water for about 15 minutes until softened. Blend with onion, garlic, and diced tomatoes until smooth.

Place the beef in the crockpot and pour the chili mixture over it. Add broth, vinegar, oregano, cumin, bay leaves, salt, and pepper.

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

Remove the beef, shred it, and return it to the crockpot to soak in the broth.

Heat oil in a skillet. Dip each tortilla in the broth, then fry for 1-2 minutes per side until crispy.

Assemble tacos by placing beef mixture onto fried tortillas, fold, and return to skillet for a minute.

Serve warm with broth for dipping and top with cilantro and onions.