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

In the crock pot, place chunks of beef chuck, pour the blended chili sauce over the beef, and add beef broth, apple cider vinegar, oregano, cumin, bay leaves, salt, and pepper. Stir gently.

Cover the crock pot and cook on low for 8 to 10 hours until the beef is fork-tender.

In a skillet, heat oil and dip each corn tortilla in beef broth fat, frying for 1-2 minutes per side until crispy.

Fill each crispy tortilla with shredded beef mixture and fry for an additional minute if desired.

Serve hot with consomé for dipping and garnish with chopped cilantro and diced onions.